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Cauliflower and Ham Chowder

 Cauliflower and Ham Chowder
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
6-8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 163 calories, 9 g fat (5 g saturated fat), 43 mg cholesterol, 1,011 mg sodium,

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Cauliflower and Ham Chowder (continued)

Nutritional Facts: 9 g carbohydrate, 1 g fiber, 10 g protein.