Quick and Easy Chicken and Ham Corn Chowder Recipe

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.