Cauliflower and Ham Chowder

Cauliflower and Ham Chowder


1 cup thinly sliced celery
2 cups sliced fresh or frozen cauliflower
1 can (14 ½ oz.) chicken broth
1 cup half-and-half or evaporated milk
1 can (10 ¾ oz.) cream of potato soup, undiluted
¼ cup water
2 tablespoons cornstarch
1/8 teaspoon white pepper
2 cups diced cooked ham
½ cup shredded cheddar cheese


In a large covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain. Set aside. Place potato soup in a bowl; gradually stir in half-and-half (or milk). Blend water, cornstarch and pepper. Stir into soup mixture; add to cauliflower. Stir in ham. Simmer over low heat for 10 minutes. Just before serving, stir in cheese.