Venango County Recipe of the Day: Cauliflower Ham Chowder

| March 11, 2019

Serve this hearty soup with fresh homemade bread! Sponsored by Franklin-Oil Region Credit Union.

Cauliflower Ham Chowder

Ingredients

2 cups chopped fresh or frozen cauliflower
1 cup thinly sliced celery
14-1/2 oz. can chicken broth
10-3/4 oz. condensed cream of potato soup, undiluted
1 cup 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

Directions

~In a large saucepan, cook cauliflower and celery in broth for 4-5 minutes. 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 until thickened (about two minutes). Reduce heat and add ham. Cook and stir for 2 minutes.

~Just before serving, stir in cheese.

~Makes eight servings.

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Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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Category: Local News, Main Course, News, Recipes, Soup