Cauliflower Ham Chowder Recipes

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HAM CAULIFLOWER CHOWDER



Ham Cauliflower Chowder image

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.

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 14 servings.

Number Of Ingredients 12

1 meaty ham bone
2 quarts water
1 large onion, chopped
1 medium green pepper, chopped
1/2 cup butter
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

Steps:

  • 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.

Nutrition Facts : Calories 194 calories, Fat 12g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 457mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CAULIFLOWER AND HAM CHOWDER



Cauliflower and Ham Chowder image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 163 calories, Fat 9g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1011mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

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

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

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

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.

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

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.

CAULIFLOWER CLAM CHOWDER



Cauliflower Clam Chowder image

This healthier take on clam chowder has fewer calories and less saturated fat than the original. Puréed cauliflower and potatoes keep it creamy while celery leaves and lemon zest balance each bite. Other healthy swaps: turkey bacon and low-sodium chicken broth replace regular bacon and clam juice.

Provided by lkb

Categories     Clam Chowder

Time 45m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
2 slices turkey bacon, chopped
½ cup chopped onion
½ cup sliced celery
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 medium russet potato, peeled and chopped
4 cups coarsely chopped cauliflower florets
¾ teaspoon salt
1 cup low-fat milk
1 (10 ounce) can whole baby clams, drained
1 teaspoon lemon zest
ground black pepper to taste
2 tablespoons fresh celery leaves

Steps:

  • Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
  • Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
  • Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
  • Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
  • Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
  • Sprinkle servings with pepper, bacon, and celery leaves.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 25 g, Cholesterol 66.4 mg, Fat 9.2 g, Fiber 3.9 g, Protein 27.2 g, SaturatedFat 2.4 g, Sodium 743.3 mg

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