Still have leftover ham? Here is a delicious and healthy low-carb way to use up some of that leftover Easter ham. This ham and vegetable chowder has half of the cauliflower blended with the stock to create a creamy base and the other half chopped into small florets to add texture to the soup. Adding a little cream and cheese makes for a hearty delicious soup. You can cook this in an Instant Pot, a crock pot, or on the stovetop.
Still have more leftover ham? Here are a couple of other ham recipes to try:
Southwestern Ham & White Bean Soup
RECIPE:
Instant Pot Ham & Cauliflower Chowder
1 head cauliflower
3 cups chicken broth
1 large onion, chopped
3 cloves garlic
2 jalapeños, seeded
4 oz cream cheese
2 cups cooked, diced ham
1 cup diced celery
1 cup diced carrots
1 red pepper, seeded and diced (optional)
1 tsp coarse kosher salt
¼ tsp black pepper
1 cup heavy cream
1 cup diced white American cheese
Place half of the head of cauliflower, coarsely chopped, into an Instant Pot pressure cooker. Cut remaining half of the cauliflower into small florets and set aside. Add chicken broth, onion, garlic and jalapeños to the Instant Pot. Cook on Manual High Pressure for 10 minutes. Allow pressure to release naturally (NPR) for 10 minutes, then release remaining pressure (QPR). Add cream cheese to the pot and use an immersion blender to puree (or carefully ladle mixture into a blender). Blend until smooth.
To the pureed mixture in the Instant Pot add the following ingredients: remaining diced cauliflower, ham, celery, carrots, red pepper, salt, and pepper. Cook on Manual High Pressure for 5 minutes. Allow pressure to release naturally (NPR) for 10 minutes, then release remaining pressure (QPR). Remove lid. Stir in heavy cream and American cheese until melted. Taste and add additional salt, if needed.
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