Creamy Cauliflower and Ham Chowder

Instructions

1. 1

   In a large saucepan, cook the cauliflower and celery in the broth for 4-5 minutes until the vegetables are crisp-tender. Do not drain.

2. 2

   Stir in the condensed cream of potato soup, half-and-half, and white pepper. Combine the cornstarch and water until smooth, then gradually stir the mixture into the saucepan. Bring to a boil and cook for 2 minutes, stirring, until thickened.

3. 3

   Reduce heat and add the diced ham. Cook and stir for 2 minutes until heated through. Just before serving, stir in the shredded cheddar cheese. Garnish with minced fresh parsley.