2 cups fresh cauliflower florets
1 cup chicken broth
1/2 cup diced onion
1 stalk celery diced
3 cups milk
2 1/2 cups cooked ham, diced
1/2 cup instant potato flakes
1/8 tsp. ground nutmeg
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| CAULIFLOWER, POTATO AND HAM CHOWDER | ||||
| Serves 6 | ||||
| 2 (11.5 oz.) pkg. Stouffer's Potatoes Au Gratin (defrosted according to pkg. directions) 2 cups fresh cauliflower florets 1 cup chicken broth 1/2 cup diced onion 1 stalk celery diced 3 cups milk 2 1/2 cups cooked ham, diced 1/2 cup instant potato flakes 1/8 tsp. ground nutmeg |
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| Combine cauliflower, chicken broth, onion and celery in 4 quart saucepan. Cook for 10-15 minutes or until cauliflower is tender. Add potatoes au gratin, milk, ham, potato flakes and nutmeg. Cook until hot and mixture just comes to a gentle boil. Cook for 5-10 minutes or until desired consistency. Season with salt and pepper. | ||||