Cauliflower and Ham Chowder

By Addie

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

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

Preparation

Step 1

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.
..............................

REVIEWS:

I made this with leftover Easter ham. I had to double it for my large family, but I loved the flavor! So good we may have to triple it just so we can have leftovers!

Although this chowder was easy and tasted good I was a bit disappointed after reading such rave reviews IMO it's a little bland.

I've made this recipe for years. I've had to increase the amounts so there is enough for my family because they all love it (my 5 year old daughter's favorite). I now add broccoli and use milk instead of cream/evaporated milk and it is still great.

This recipe is absolutely terrific. I love cauliflower and ham together. Will keep this recipe handy for special occassions.

Very easy. My family loved it. Reheated well too.

Wow!! Wonderful! And way easy to make..I was looking for recipes to use leftover ham. My son and husband love this..thank you!

Excellent!!! My husband requested this dish two days in a row. I used corn instead of celery and it was AH-mazing!

Rainy and cool today. Fixed this for supper with a salad and crusty rolls. It was a big success. Used 2% evaporated milk and 2% sharp cheddar cheese along with low sodium chicken broth. This recipe is a keeper.