Ingredients

• 1 tablespoon bacon drippings
• 1 cup chopped deli-style ham
• 10 ounces diced cooked chicken
• 1 cup peeled and diced potatoes
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried marjoram
• 0.5 teaspoons onion powder , or more to taste
• 0.25 teaspoons garlic powder
• 1 , 15.25 ounce
• 1 , 15 ounce
• 1 , 10.75 ounce
• 0.5 cups low-fat , 1%

Instructions

1. 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.
2. 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.

Nutrition per serving