For optimum flavor in this chunky cream-based soup, be sure to finely dice the ham.
1 T. butter
1 C. chopped onions
1 garlic clove, minced
1 C. water
1 lb. fresh or frozen cauliflower, coarsely chopped
2 (10 1/2 oz.) cans chicken broth
2 C. (2 medium) cubed peeled potatoes
1 C. finely diced cooked ham
1 C. half-and-half
1/4 C. chopped fresh chives (optional)
1/4 t. pepper
1/4 t. nutmeg
2 T. flour–instead of the flour I add more potato (1-2) and more cauliflower-then I use my immersion blender to blend some of the soup to thicken.
Melt butter in Dutch oven or large saucepan over medium heat. Add onions and garlic; cook until tender. Add water, cauliflower, chicken broth and potatoes. Heat to boiling. Reduce heat; simmer 15 minutes or until vegetables are tender. Stir in ham, 1/2 cup of the half-and-half, chives, pepper and nutmeg. In small bowl, combine remaining half-and half with the flour; blend well. Slowly stir into soup; cook and stir until slightly thickened and bubbly. 8 (1 1/4-cup) servings.
Nutritional Information per 1 1/4 cups (with regular half-and-half)
Protein 8 grams
Carbohydrate 13 grams
Dietary Fiber 2 grams
Polyunsat. 1 gram
Saturated 3 grams
Cholesterol 19 mg
Sodium 530 mg
Potassium 520 mg
Dietary Exchanges: 1 starch 1 lean meat 1 fat
I like to cook extra potatoes and cauliflower and puree them to thicken the chowder.
I use Land o’ Lakes no-fat half and half instead of regular. It has 10 calories/tablespoon of fat and tastes great!