Cauliflower, Potato and Ham Chowder

A tasty medley of fall vegetables, paired with the smoky flavour of ham and topped with Cheddar cheese. If desired, serve with crostini or crumbled crackers. Refrigerate any leftover soup for up to 4 days.

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Serves: 10

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  • 2 tbsp (25 mL) vegetable oil
  • 2 cups (500 mL) chopped Ontario Onion
  • 1 clove Ontario Garlic, minced
  • 4 cups (1 L) small Ontario Cauliflower Florets
  • 3 cups (750 mL) peeled diced White Ontario Potatoes
  • 1-1/2 cups (375 mL) peeled diced Ontario Carrots
  • 7 cups (1.75 L) sodium reduced chicken broth
  • 1 bay leaf
  • 1-1/2 cups (375 mL) diced Ontario Ham
  • 3/4 cup (175 mL) 15% Ontario Table Cream or Milk
  • Salt and freshly ground black pepper
  • 1 cup (250 mL) coarsely shredded Ontario Cheddar Cheese
  • 1/4 cup (50 mL) chopped fresh Ontario Parsley


In large pot, heat oil over medium heat, add onion; reduce to low heat, cover, cook for 7 minutes, stirring occasionally, until soft. Stir in garlic; cook for 1 minute.

Stir in cauliflower, potatoes, carrots, broth and bay leaf. Bring to boil, reduce heat to low; simmer covered, for 10 minutes or until vegetables are tender. Discard bay leaf. Remove about 6 cups (1.5 L) of the soup and purée until smooth; return to pot.

Stir in ham and cream; heat for 2 minutes, over medium heat, stirring often, or until hot. Season to taste with salt and pepper. Ladle into bowls; evenly sprinkle with cheese and parsley.

Nutritional information

1 Serving (1-1/4 cups/300 mL):

  • PROTEIN: 9 grams
  • FAT: 11 grams
  • CARBOHYRATE: 16 grams
  • CALORIES: 192
  • FIBRE: 3 grams
  • SODIUM: 680 mg