Cauliflower, Ham and Cheese Chowder

This chowder actually turned out to be more of what Rachael Ray would call a "choup," because it was thicker than a soup but thinner than a chowder. I added more chicken broth than the recipe called for, and I left out the potato buds (because I generally have a "thing" about boxed or dehydrated potato products in general), so those two things combined to make this thinner than it would have been otherwise. To add some thickness back to the soup, I added a bunch of shredded cheddar cheese, which was delicious. Cheddar pairs so perfectly with both ham and cauliflower that I knew it would be perfect in this recipe, and it was. Joe and I both really liked this "choup" and I'll be making it again!

This recipe comes from Taste of Home's Big Book of Soup, and it was so hard to choose which dish to make. I've bookmarked almost every page to come back to later, because this cookbook is chock-full of soups I want to try!

Cauliflower, Ham and Cheese Chowder

Source: adapted from Taste of Home's Big Book of Soup, original recipe is here

2 cups cubed potatoes

2 cups frozen cauliflower florets

1 small onion, finely chopped

1 1/2 cups chicken broth

3 cups milk

2 1/2 cups cubed fully cooked ham

1 teaspoon salt

1/2 teaspoon pepper

Dash ground nutmeg

8 ounces shredded cheddar cheese

Chopped chives, for garnish

1. In a large saucepan, sweat out the onions and potatoes in olive oil. Add cauliflower and chicken broth and simmer until tender.

2. Stir in milk, ham, salt and pepper and nutmeg; heat through.

3. Stir in cheese until melted.

4. Garnish with chopped chives, if desired.