Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Cook's Notes:
You can use any type of cooking oil in place of the bacon drippings, but the bacon fat gives an extra layer of flavor.
Frozen hash brown-style potatoes can be used in place of the potatoes for even easier preparation.
Nutrition Facts (per serving)
| 290 | Calories |
| 9g | Fat |
| 35g | Carbs |
| 21g | Protein |
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