Recipe of the Week
Cauliflower-Ham Chowder
Courtesy of
Edna LaFleur


2½ cups cubed, fully cooked Ham
2 cups sliced Cauliflowerets
2 cups peeled, cubed Potatoes
1/2 cup chopped Onion
3 cups milk
1 cup water

1 chicken Bouillon cube or 1 tsp. granules
1/8 tsp. ground Nutmeg
1/8 tsp. ground white Pepper
2 Tbsp. all-purpose Flour
2 Tbsp. fresh snipped Parsley


In a large saucepan, heat water to boiling. Add potatoes, onion, and bouillon and simmer covered for 10 minutes. Add cauliflower and simmer 10 minutes more or until tender.

Stir in 2½ cups milk, the ham, nutmeg and pepper and bring to a boil. Blend remaining milk with flour. Stir into hot mixture and cook, stirring constantly until thickened and bubbly. Garnish with the parsley before serving.

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