Southwestern Ham and Corn Chowder

By Nicole Baker Jordan

4.78 / 5

10min

20min

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1 tablespoon coconut oil
1 small onion diced
2 cloves garlic minced
1 teaspoon paprika
1 teaspoon garlic salt
½ teaspoon cayenne pepper or to taste
½ teaspoon ground cumin
2 cups chicken broth
1 ½ cups cubed cooked ham
1 (7 ounce) can southwest-style corn
1 (15 ounce) can pumpkin puree
1 (13.5 ounce) can coconut milk
salt and ground black pepper to taste