Ham Cauliflower Chowder Recipe

4 1 2
Ham Cauliflower Chowder Recipe
Ham Cauliflower Chowder Recipe photo by Taste of Home
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Ham Cauliflower Chowder Recipe

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4 1 2
Publisher Photo
I came up with this recipe myself when I had a ham hock and wanted to make something other than the usual split pea soup. The resulting chowder was satisfying and good-tasting. Mashed potatoes help give it a rich, creamy texture.
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 50 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 50 min.

Ingredients

  • 1 meaty ham bone
  • 2 quarts water
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup butter or margarine
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 4 cups cauliflowerets, cooked and drained
  • 2 cups mashed potatoes (prepared with milk and butter)
  • minced fresh parsley, optional

Directions

In a soup kettle, simmer ham bone in water for 1-1/2 hours. Remove ham bone; set cooking liquid aside. When cool enough to handle, remove meat from bone; discard bone. Return ham to cooking liquid; set aside. In a saucepan, saute onion and green pepper in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to ham and liquid. Add cauliflower and potatoes. Cook until heated through. Sprinkle with parsley if desired. Yield: 14 servings.
Originally published as Cauliflower Ham Chowder in Country Woman March/April 2000, p29

Nutritional Facts

1 cup: 194 calories, 12g fat (7g saturated fat), 39mg cholesterol, 457mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 6g protein.

  • 1 meaty ham bone
  • 2 quarts water
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup butter or margarine
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 4 cups cauliflowerets, cooked and drained
  • 2 cups mashed potatoes (prepared with milk and butter)
  • minced fresh parsley, optional
  1. In a soup kettle, simmer ham bone in water for 1-1/2 hours. Remove ham bone; set cooking liquid aside. When cool enough to handle, remove meat from bone; discard bone. Return ham to cooking liquid; set aside. In a saucepan, saute onion and green pepper in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to ham and liquid. Add cauliflower and potatoes. Cook until heated through. Sprinkle with parsley if desired. Yield: 14 servings.
Originally published as Cauliflower Ham Chowder in Country Woman March/April 2000, p29

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MY REVIEW
nancymcf User ID: 5846378 29524
Reviewed Jan. 1, 2012

"It was a great tasting chowder. I made one little adjustment because my family likes a little kick so I added some cayenne pepper. Made it wonderful for my family"

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