Cauliflower and Ham Chowder |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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 |
Directions:
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.
2. 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.
|
|