Southwestern Ham and Corn Chowder

Ingredients

• 1 Tablespoon butter
• 1 small onion, chopped
• 1 large red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 2 cups diced ham
• 2 cups frozen corn kernels
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1/2 cup heavy cream
• Salt to taste

Directions

1. Melt butter in a large pot over medium heat. Add onion, bell pepper, garlic, chili powder, cumin, black pepper, and cayenne pepper. Cook and stir until vegetables are tender, about 5 minutes.
2. Add chicken broth, ham, corn, tomatoes, and black beans. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
3. Stir in cream and season with salt to taste. Simmer for 5 more minutes.
4. Serve hot. Enjoy!

Interesting Facts

• This chowder is a great way to use up leftover ham.
• The chili powder, cumin, and cayenne pepper add a nice kick to the chowder.
• You can add other vegetables, such as carrots or celery, to the chowder if desired.