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.
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Units: US | Metric
- 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
- 1In stock pot, cook celery and sliced cauliflower in chicken broth until almost tender, about 10 minute Do not drain. Set aside.
- 2In mixing bowl, gradually stir half and half into undiluted potato soup.
- 3In separate bowl, blend water, cornstarch and pepper, then stir into soup mixture. Pour over cauliflower in pot.
- 4Stir in ham and simmer on low for 10 minutes.
- 5Just before serving, stir in cheese. Do not allow to boil once cheese is added.
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Nutritional Facts for Easy Cauliflower-Ham Chowder
Serving Size: 1 (435 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 627.4
- Calories from Fat 364
- Total Fat 40.5 g
- Saturated Fat 20.7 g
- Cholesterol 158.9 mg
- Sodium 1286.2 mg
- Total Carbohydrate 23.0 g
- Dietary Fiber 2.4 g
- Sugars 4.3 g
- Protein 41.7 g