Creamy Cauliflower, Potato, and Cheesy Ham Chowder
So creamy and delicious, this is perfect for using up leftover Thanksgiving ham, or anytime you desire some serious comfort food!
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 4 cloves garlic minced
- 4 Thai chilis minced (leave out if you prefer a non spicy version)
- 1 large potato peeled and cut into small pieces
- 1/4-1/2 lb diced ham
- 1 head small cauliflower cut into small pieces
- 32 oz chicken broth you may have some left over
- 3/4 cup heavy whipping cream
- 1/2 cup shredded cheddar
- parmesan cheese shavings as soup garnish (optional)
- cayenne pepper to sprinkle on top (optional)
- salt to taste
- pepper to taste
Instructions
- Heat up your olive oil in a large sauce pan on med - med high heat. Add your onion, garlic, and Thai chilis (if using) saute until softened, around 3-5 minutes.
- Add the ham, and stir fry for around 3 minutes. Then add the cauliflower and potato and give it a stir.
- Add enough chicken broth to cover the mixture and then bring to the boil. Cover, then lower to a simmer and simmer for around 15 minutes, or until the potato and cauliflower are tender.
- Turn the heat down to low. Stir in the shredded cheddar cheese and heavy whipping cream. Add salt and pepper to taste.
Notes
This recipe calls for 1/2 cup of shredded cheddar cheese to be added to the soup. You can adjust and add a bit more or less to your liking.
Top this deliciously creamy soup with parmesan shavings and some cayenne pepper to give it a kick if you like! Serve with a side salad and some amazing bread for a completely satisfying meal!