Southwestern Ham And Corn Chowder - cooking recipe

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

Preparation

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.