Cauliflower And Ham Chowder Recipes

Steps:

• 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.

Steps:

• In a large saucepan, cook the potatoes, cauliflower and onion in chicken broth until tender. Stir in milk, ham, salt, pepper and nutmeg; heat through. Stir in potato flakes; simmer for 5-10 minutes or until soup is as thick as desired. Sprinkle with parsley.

Steps:

• In a large saucepan, cook the cauliflower in the chicken broth for 4 minutes or until tender-crisp. Stir in cream of chicken soup, half and half and pepper.
• Combine the cornstarch and water until smooth; gradudally 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. Garnish with chives.

Steps:

• 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!

Steps:

• Heat olive oil over medium heat in a large soup pot. Add onion and celery; saute until onion begins to soften, 3 to 4 minutes. Add garlic and saute until fragrant, about 1 minute. Transfer onion mixture to a bowl.
• Add broth and ham shank to the same pot and bring to a boil. Reduce heat to low, cover, and simmer until ham is tender and falling off the bone, about 1 hour. Transfer ham and bone to a plate. Chop ham when cool enough to handle. Discard bone.
• Add onion mixture to the broth, along with 1/2 of the sweet potato, 1/2 of the cauliflower, and bay leaf. Bring to a boil, then reduce heat to medium and cook until vegetables are tender, about 10 minutes. Remove from heat, discard bay leaf, and use emulsion blender to blend until smooth.
• Add remaining potatoes and cauliflower and bring to a simmer. Cook until vegetables are tender, 10 to 15 minutes. Add ham, liquid smoke, salt, and pepper. Ladle into bowls and garnish with parsley.