Quick and Easy Chicken and Ham Corn Chowder

This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 290 Calories

Ingredients

• ½ teaspoon dried thyme
• ½ teaspoon dried marjoram
• ¼ teaspoon garlic powder
• 1 (10.75 ounce) can low-sodium chicken broth
• 1 (15.25 ounce) can whole kernel corn, undrained
• 1 (15 ounce) can cream-style corn
• 1 cup peeled and diced potatoes
• ½ teaspoon onion powder, or more to taste
• 1 tablespoon bacon drippings
• 1 cup chopped deli-style ham
• 10 ounces diced cooked chicken
• ½ cup low-fat (1%) milk

Recipe Instructions

Step 1

Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.

Step 2

Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.