Fresh Cauliflower And Ham Chowder Recipes

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EASY CAULIFLOWER-HAM CHOWDER



Easy Cauliflower-Ham Chowder image

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.

Provided by Treewoman

Categories     Chowders

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

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

Steps:

  • In stock pot, cook celery and sliced cauliflower in chicken broth until almost tender, about 10 minute Do not drain. Set aside.
  • In mixing bowl, gradually stir half and half into undiluted potato soup.
  • In separate bowl, blend water, cornstarch and pepper, then stir into soup mixture. Pour over cauliflower in pot.
  • Stir in ham and simmer on low for 10 minutes.
  • Just before serving, stir in cheese. Do not allow to boil once cheese is added.

Nutrition Facts : Calories 627.5, Fat 40.5, SaturatedFat 20.8, Cholesterol 159, Sodium 1286.2, Carbohydrate 23, Fiber 2.4, Sugar 4.4, Protein 41.8

CAULIFLOWER HAM CHOWDER



Cauliflower Ham Chowder image

Make and share this Cauliflower Ham Chowder recipe from Food.com.

Provided by lets.eat

Categories     Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups sliced fresh cauliflower
1 (14 1/2 ounce) can chicken broth
1 (10 3/4 ounce) can cream of chicken soup
1 cup half-and-half cream
1/8 teaspoon fresh ground pepper
2 tablespoons cornstarch
1/4 cup cold water
2 cups cooked ham, cubed
chives (to garnish)

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.

CAULIFLOWER HAM CHOWDER



Cauliflower Ham Chowder image

Soup is always good for warming the tummy and the heart, and this is one of our family's favorites. With a busy household, it's a simple but nutritious meal to have on hand!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 11

2 cups cubed peeled potatoes
2 cups fresh cauliflower florets
1 small onion, finely chopped
1 cup chicken broth
3 cups milk
2-1/2 cups cubed fully cooked ham
1 teaspoon salt
1/2 teaspoon pepper
Dash ground nutmeg
1/2 to 1 cup instant potato flakes
Minced fresh 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.

Nutrition Facts : Calories 188 calories, Fat 7g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 1034mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.

CAULIFLOWER HAM CASSEROLE



Cauliflower Ham Casserole image

Cauliflower replaces the potatoes in this comforting casserole, which I've been making for 30 years. Whenever we have leftover ham, my husband asks me to make this dish. -Sue Herlund, White Bear Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

4 cups chopped fresh cauliflower
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 cup sour cream
2 cups cubed fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • Place cauliflower in a large saucepan; cover with 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. , Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. , Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. , Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 383 calories, Fat 25g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 1007mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

HAM AND CORN CHOWDER



Ham and Corn Chowder image

My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 14

8 bacon strips, cut into 1-inch pieces
1 medium onion, finely chopped
1 cup sliced celery
1/2 cup diced green pepper
3 cups cubed peeled potatoes (about 3 medium)
3 cups chicken broth
4 cups whole milk, divided
4 cups fresh or frozen whole kernel corn, divided
2 cups cubed fully cooked ham
2 tablespoons butter
3 tablespoons minced fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional

Steps:

  • In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.

FARMHOUSE HAM CHOWDER



Farmhouse Ham Chowder image

"This chowder is full flavored and so comforting," says Lisa Renshaw of Kansas City, Missouri. We couldn't agree more! Leftover ham and veggies add body, while Gouda cheese brings a special touch.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped sweet red pepper
2 tablespoons butter
1/4 cup all-purpose flour
1 envelope ranch salad dressing mix
4-1/4 cups whole milk
2 cups frozen cubed hash brown potatoes, thawed
2 cups frozen corn, thawed
2 cups cubed fully cooked ham
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 cup shredded smoked Gouda cheese

Steps:

  • In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended.

Nutrition Facts : Calories 267 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 1288mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 14g protein.

CROCK POT HAM & CAULIFLOWER CHOWDER



Crock Pot Ham & Cauliflower Chowder image

Crock pot E-Z; creamy, chunky fully-bodied chowder using cubed leftover ham and Half and Half(substitute, if you choose) to tempt your taste buds. Even better next day or can be frozen in muffins cups zipped tightly into large plastic bag for individual use later. Base recipe from internet with my upgrades. I'm trying it over rice as an encore; whaddya think?

Provided by Caroline Cooks

Categories     Chowders

Time 6h45m

Yield 8 serving(s)

Number Of Ingredients 12

1 large cauliflower
1 cup onion, diced
1 cup celery, diced
6 medium fresh mushrooms, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup
2 cups half-and-half
2 cups chicken broth or 2 cups chicken stock
2 -3 cups cooked ham, cubed
3 tablespoons potato flakes
1/4-1/2 cup cheddar cheese, shredded (optional)
Tabasco sauce (optional)

Steps:

  • Steam trimmed whole head of cauliflower with stalk down for about 6 minutes.
  • Remove and cool to handle.
  • Break off florets and finely dice stalk.
  • In cast iron skillet, sauté onion and celery in butter or oil over Medium-High heat until softened.
  • Add diced ham and saute 1 minutes.
  • Place all ingredients EXCEPT Half and Half and cheddar cheese in crock pot.
  • Stir to blend.
  • Cook on LOW for 6 hours; extract 2 cups of chowder and add 3 tablespoons potato flakes and puree in blender until smooth; return to crock pot.
  • Add Half and Half; and cook 30 mins.to 1 hour.
  • Sprinkle individual servings with cheddar cheese, if desired.

QUICK HAM AND CAULIFLOWER SOUP



Quick Ham and Cauliflower Soup image

On cool days, what could be better than this robust soup that boasts of potatoes, cauliflower and ham?

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

1 box (4.7 oz) Betty Crocker™ scalloped potatoes
2 1/2 cups hot water
1 cup chopped cauliflower
1/8 teaspoon ground mustard
1/8 teaspoon pepper
1 can (10 1/2 ounces) condensed chicken broth
1 cup cubed fully cooked ham
1 cup half-and-half
Chopped fresh parsley, if desired

Steps:

  • Stir Sauce Mix, hot water, cauliflower, mustard, pepper, broth and Potatoes in 3-quart saucepan. Heat just to boiling, stirring occasionally.
  • Reduce heat; cover and simmer about 25 minutes, stirring frequently, until potatoes are tender.
  • Stir in ham and half-and-half. Cook uncovered about 5 minutes or just until hot (do not boil). Garnish with parsley.

Nutrition Facts : Calories 280, Carbohydrate 31 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1760 mg, Sugar 3 g, TransFat 0 g

FRESH CAULIFLOWER AND HAM CHOWDER



Fresh Cauliflower and Ham Chowder image

My husband is a "Soup Nut". The first time I made this for him, he ate most of the pot, so now I double the recipe. It has become one of his favourites. I have already doubled the recipe for you to enjoy. I usually make this the day after we have had a Honey Glazed Ham dinner

Provided by Maureen Cooper

Categories     Chowders

Time 35m

Number Of Ingredients 7

4 c frozen hash brown potatoes
4 c cauliflower, small florets
1 c chopped onion
2 c chicken broth
1/4 c all purpose flour
6 c milk
4 c diced cooked ham

Steps:

  • 1. Combine potatoes, cauliflower and onion in a large pan. Add chicken stock and bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes.
  • 2. Blend in flour and then gradually stir in milk. Cook over medium heat, stirring constantly until mixture just comes to a boil and thickens.
  • 3. Stir in ham and turn heat so it just simmers.
  • 4. I like to let it simmer for an hour or more to let the ham flavour come through. Serve with a nice crusty bread.

PALEO SMOKY HAM CHOWDER



Paleo Smoky Ham Chowder image

I was trying to use up a ham shank and honor my New Year's resolution to eat low-carb. The result is a yummy and hearty winter soup, chock-full of rich, smoky flavor and chunks of veggies and ham. You won't even miss the carbs!

Provided by Spexgirl

Categories     Soups, Stews and Chili Recipes     Chowders

Time 2h10m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
¾ cup diced yellow onion
½ cup chopped celery
3 cloves garlic, minced
4 cups chicken broth
1 (1 1/2) pound meaty ham shank
3 cups diced sweet potato, or more to taste, divided
1 head cauliflower, chopped, divided
1 bay leaf
1 tablespoon liquid smoke
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh parsley, or to taste

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.

Nutrition Facts : Calories 333.7 calories, Carbohydrate 16.7 g, Cholesterol 60.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 17.7 g, SaturatedFat 6.7 g, Sodium 976.3 mg, Sugar 5.2 g

CAULIFLOWER-HAM CHOWDER



Cauliflower-Ham Chowder image

This recipe was submitted by Vivian Johnson for the Bricelyn Women of E.L.C.A Cookbook printed June 1993. Bricelyn, Minnesota is a little town where my dad grew up.

Provided by BeccaB3c

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups peeled and cubed potatoes
1 cup water
1/2 cup chopped onion
1 tablespoon chicken bouillon granule
2 cups sliced cauliflower florets
3 cups milk
2 1/2 cups cooked ham, cubed
2 tablespoons flour

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!

Nutrition Facts : Calories 444.8, Fat 22, SaturatedFat 9.8, Cholesterol 105.1, Sodium 519.9, Carbohydrate 29.4, Fiber 3.2, Sugar 2.7, Protein 32

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