Ingredients
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1 large cauliflower
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1 cup onion, diced
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1 cup celery, diced
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6 medium fresh mushrooms, chopped
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1 (10 3/4 ounce) can cream of mushroom soup
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1 (10 3/4 ounce) can cream of celery soup
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2 cups half-and-half
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2 cups chicken broth or 2 cups chicken stock
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2 -3 cups cooked ham, cubed
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3 tablespoons potato flakes
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1/4-1/2 cup cheddar cheese, shredded
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Tabasco sauce
Instructions
- Steam trimmed whole head of cauliflower with stalk down for about 6 minutes.
- Remove and cool to handle.
- Break off florets and finely dice stalk.
- In cast iron skillet, sauté onion and celery in butter or oil over Medium-High heat until softened.
- Add diced ham and saute 1 minutes.
- Place all ingredients EXCEPT Half and Half and cheddar cheese in crock pot.
- Stir to blend.
- Cook on LOW for 6 hours; extract 2 cups of chowder and add 3 tablespoons potato flakes and puree in blender until smooth; return to crock pot.
- Add Half and Half; and cook 30 mins.to 1 hour.
- Sprinkle individual servings with cheddar cheese, if desired.