Clarion County Recipe of the Day: Cauliflower and Ham Chowder

J.C. Taggart

J.C. Taggart

Published September 25, 2019 4:01 am
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Serve this delicious soup with homemade bread!

Cauliflower and Ham Chowder

Ingredients

2 cups chopped frozen cauliflower
1 cup thinly sliced celery
1 — 14-1/2 oz. can chicken broth
1 — 10-3/4 oz. can condensed cream of potato soup, undiluted
1 cup 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

~In a large saucepan, cook cauliflower and celery in broth for five 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 two 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.

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