Southwestern Ham and Corn Chowder

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon garlic salt
• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon ground cumin
• 2 cups chicken broth
• 1 1/2 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

Directions

Heat coconut oil in a stockpot or large saucepan over medium-high heat; cook and stir onion, garlic, paprika, garlic salt, cayenne pepper, and cumin until onion is translucent, about 4 minutes. Add chicken broth, ham, and corn; bring to a boil.

Reduce heat to medium-low and stir pumpkin and coconut milk into broth mixture. Simmer soup, stirring occasionally, until heated through, about 10 minutes; season with salt and pepper.