This recipe is thick and cheesy and nice and easy to make. A thick cauliflower puree combined with cheese, ham, and hominy makes a wonderfully flavorful dish that warms the soul.
In a large soup pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
2 tbsp unsalted butter, ½ cup yellow onion, 1 clove garlic
Stir in the flour and cook for 30-60 seconds longer. Slowly whisk in the milk and the broth. Add the salt. Bring to a light simmer, then add the cauliflower.
¼ cup all-purpose flour, 2 cup milk, 3 cup vegetable broth, 1 tsp salt, 2 ½ lbs. cauliflower florets
Cover the pot and cook until the cauliflower is tender about 15 minutes. Remove ¼ of the cauliflower to reserve for chowder.
Working in batches, transfer ¾ of the soup to a blender and blend until smooth. Return to the soup pot.
For the Chowder
Stir in the cheese and it's melted then stir in the ham, hominy, remaining cauliflower, and jalapeno peppers (optional) and heat until the ham is heated through.
1 cup ham, 1 cup hominy, ½ cup white mushrooms, 3 cup cheddar cheese, ¼ cup jalapeño pepper
Garnish With
Garnish with parmesan cheese, and red chili flakes as desired.
parmesan cheese, crushed red pepper
Notes
Store the leftover chowder in an airtight covered container in the refrigerator for up to 4 days.
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