Cauliflower, Potato and Ham Chowder A tasty medley of fall vegetables, paired with the smoky flavour of ham and topped with Cheddar cheese. If desired, serve with crostini or crumbled crackers. Refrigerate any leftover soup for up to 4 days. Preparation Time: 25 minutesCooking Time: 25 minutesServes 10 2 tbsp (25 mL) vegetable oil2 cups (500 mL) chopped Ontario Onion1 clove Ontario Garlic, minced4 cups (1 L) small Ontario Cauliflower Florets3 cups (750 mL) peeled diced White Ontario Potatoes1-1/2 cups (375 mL) peeled diced Ontario Carrots7 cups (1.75 L) sodium reduced chicken broth1 bay leaf1-1/2 cups (375 mL) diced Ontario Ham3/4 cup (175 mL) 15% Ontario Table Cream or MilkSalt and freshly ground black pepper1 cup (250 mL) coarsely shredded Ontario Cheddar Cheese1/4 cup (50 mL) chopped fresh Ontario Parsley In large pot, heat oil over medium heat, add onion; reduce to low heat, cover, cook for 7 minutes, stirring occasionally, until soft. Stir in garlic; cook for 1 minute. Stir in cauliflower, potatoes, carrots, broth and bay leaf. Bring to boil, reduce heat to low; simmer covered, for 10 minutes or until vegetables are tender. Discard bay leaf. Remove about 6 cups (1.5 L) of the soup and purée until smooth; return to pot. Stir in ham and cream; heat for 2 minutes, over medium heat, stirring often, or until hot. Season to taste with salt and pepper. Ladle into bowls; evenly sprinkle with cheese and parsley. Nutritional Information:1 Serving (1-1/4 cups/300 mL):PROTEIN: 9 gramsFAT: 11 gramsCARBOHYRATE: 16 gramsCALORIES: 192FIBRE: 3 gramsSODIUM: 680 mg – Printed with permission from Foodland Ontario
Cauliflower, Potato and Ham Chowder
