Description
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.
Ingredients
- 1 tablespoon bacon drippings
- 1 cup chopped deli-style ham
- 10 ounces diced cooked chicken
- 1 cup peeled and diced potatoes
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon onion powder, or more to taste
- ¼ teaspoon garlic powder
- 1 (15.25 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can cream-style corn
- 1 (10.75 ounce) can low-sodium chicken broth
- ½ cup low-fat (1%) milk
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6