Ham Potato and Cauliflower Chowder
1-2 cups chopped cooked ham
1-2 large onion chopped
2 large potatoes cut int small cubes
1 large head of cauliflower cut into small pieces
8-10 cups ham broth or other stock
2 tsp fresh thyme
1/2-1 bunch of chopped parsley
4 cloves crushed garlic
red chili flakes to taste
2 cups cheddar cheese(save some for garnish)
1/4 cup sour cream
salt and black pepper to taste
Step 1: Chop ham, onion, cauliflower and potatoes. I used the ham from my ham bone, but you can buy deli ham and chop if you do not have a ham bone.
Step 2: Saute onions in 1 Tbs of canola oil. Once onions soften, add chopped cauliflower and 4-6 cups of chicken broth or ham broth. Bring to a boil and cook until cauliflower is tender.
Step 3: Use a stick blender or a regular blender to puree the cauliflower. Then add the remaining broth to the pot. Next add the diced potatoes, chopped ham and chopped green onion and season with garlic, thyme, red chili flakes. Cook on medium high heat until potatoes are fork tender.
Step 4: Lower heat to medium and add the shredded cheese. Stir well to melt the cheese. Then lower the heat to medium low and add the sour cream. Stir well. Taste for salt and seasoning and adjust as needed. Serve hot. Enjoy.
To make the Ham Broth:
Place ham bone in a large stock pot with, one coarsely chopped onion and 12 cups of water (enough to cover the ham bone and meat). Bring to a boil and then lower to a simmer. Simmer for 90 minutes. Allow broth to cool down then place fridge over night or up to 2 days. Once fully chilled, skim the layer of fat off the top of the broth and discard. Strain broth. Pull apart all the pieces of meat from the bone and use in the soup. Discard any pieces of fat.