Easy Cauliflower-Ham Chowder |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A delicious soup for a cold winter day, and super-easy to make. Great for using up leftover ham from the holidays. You can use fresh or frozen cauliflower; either works fine. Also, you can adjust the amount of ham you use, depending on what you have available. Ingredients:
2 cups thinly sliced celery |
2 (14 ounce) cans chicken broth |
2 (10 1/2 ounce) cans cream of potato soup |
4 tablespoons cornstarch |
4 cups diced cooked ham |
4 cups sliced cauliflower |
2 cups half-and-half (i use low-fat) or 2 cups evaporated milk (i use low-fat) |
1/2 cup water |
1/4 teaspoon pepper |
2 cups shredded sharp cheddar cheese |
Directions:
1. In stock pot, cook celery and sliced cauliflower in chicken broth until almost tender, about 10 minute Do not drain. Set aside.
2. In mixing bowl, gradually stir half and half into undiluted potato soup.
3. In separate bowl, blend water, cornstarch and pepper, then stir into soup mixture. Pour over cauliflower in pot.
4. Stir in ham and simmer on low for 10 minutes.
5. Just before serving, stir in cheese. Do not allow to boil once cheese is added.
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