Ingredients
2 cups chopped fresh or frozen cauliflower1 cup thinly sliced celery1 can (14-1/2 ounces) chicken broth1 can (10-3/4 ounces) condensed cream of potato soup, undiluted1 cup half-and-half cream or evaporated milk1/8 teaspoon white pepper2 tablespoons cornstarch1/4 cup water2 cups diced fully cooked ham1/2 cup shredded cheddar cheeseMinced fresh parsley
Preparation
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.
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.
