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Cauliflower and Ham Chowder

Course Chowder, Soup, Stew & Chili
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 to 8

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.