Cauliflower And Ham Chowder

• 2 cups chopped fresh or frozen cauliflower
• 1 cup thinly sliced celery
• 1 can (14-1/2 ounces) chicken broth
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1 cup half-and-half cream or 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
• Minced fresh parsley

1. In a large saucepan, cook cauliflower and celery in broth for 4-5 minutes or until vegetables are crisp-tender. Do not drain. Stir in the soup, cream and pepper.
2. Combine cornstarch and water until smooth; gradually stir into cauliflower mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Just before serving, stir in cheese. Garnish with parsley.

cauliflower, celery, chicken broth, condensed cream, cream, white pepper, cornstarch, water, fully cooked ham, cheddar cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/cauliflower-and-ham-chowder/ (may not work)