Cauliflower and Ham Chowder
Ingredients
- 2 cups cauliflower fresh or frozen
- 1 cup celery thinly sliced
- 1 can chicken broth (14-1/2 oz)
- 1 can condensed cream of potato soup (10-3/4 oz) undiluted
- 1 cup half and half or evaporated milk
- 1/8 tsp white pepper
- 2 tsp cornstarch
- 1/4 cup water
- 2 cups ham fully cooked, diced
- 1/4 cup Cheddar cheese shredded
- parsley minced
Instructions
- In a large saucepan, cook cauliflower and celery in broth for 4-5 minutes or until vegetables are crisp-tender. Do not drain. Stir in the soup, cream, and pepper.
- Combine cornstarch and water until smooth; gradually stir into cauliflower mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Just before serving, stir in cheese. Garnish with parsley. Yield: 6-8 servings.
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