Prep 20 mins
Cook 20 mins
This recipe was submitted by Vivian Johnson for the Bricelyn Women of E.L.C.A Cookbook printed June 1993. Bricelyn, Minnesota is a little town where my dad grew up.
- In a large saucepan, simmer potatoes, water, onion and bouillon, covered, for 10 minutes.
- Then, add cauliflower and cook until tender.
- Stir in 2 1/2 cups milk, ham and any seasonings of choice, if desired.
- Bring to boiling point.
- Blend 1/2 cup milk with flour and stir into hot mixture.
- Cook until thickened.
- Serve, and enjoy!
Per other suggestions (and because DD loves "cheesy cauliflower") I added some shredded cheddar cheese. Everyone (including my 18 month DS) ate it all up! Thanks for sharing.
My husband loves cauliflower soups, but not pureed or blended cauliflower soups. This was perfect for him. I did make some changes in the preparation. I first sauteed the onions in about a tablespoon of butter before adding chicken broth (instead of water and bouillon) and the potatoes to boil. I also did not peel my small red potatoes and added some fresh chopped parsley with the cauliflower. As suggested in another review, I added a handful of shredded cheddar cheese at the end to melt into a cheesy, good soup. Served with garlic bread, this warmed us on a cold night.
I served this chowder with grilled cheese sandwiches for dinner last night. (My husband enjoyed it, too, even though he doesn't normally eat cauliflower.) I used fat-free ham & skim milk & still ended up with a rich, tasty chowder. The only thing that concerned me was that the recipe says to stir in seasonings but none are listed in the ingredients - so, I just sprinkled in some fresh ground pepper & some salt. This is a very quick, easy & delicious recipe!