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Cauliflower and Ham Chowder

For a great, quick meals for those cool fall and winter days, try this easy soup. The cauliflower and ham compliment each other well and you will always want a second helping.—Patty Woytassek, Havana, North Dakota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6-8 servings

Ingredients

  • 2 cups chopped fresh or frozen cauliflower
  • 1 cup thinly sliced celery
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 cup half-and-half cream or evaporated milk
  • 1/8 teaspoon white pepper
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 2 cups diced fully cooked ham
  • 1/2 cup shredded cheddar cheese
  • Minced fresh parsley

Directions

  • 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.
Nutrition Facts
1 cup: 163 calories, 9g fat (5g saturated fat), 43mg cholesterol, 1011mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 10g protein.

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