Cauliflower and Ham Chowder

If you served a traditional Easter meal at home, you likely served ham with all the fixings.

 

Still have some leftover ham from Easter and want something to do with it?
 How about a creamy Smokey Cauliflower Corn and Ham Chowder?

So easy and delicious and healthy because there isn't any cream.

And, BTW, if you have any chowder left over, it tastes even better the next day.

 

 

 

2 bags of frozen cauliflower
2 tablespoons of Smoked Olive Oil (found at Joe and Son's)
1 medium onion chopped into very small pieces
2 cloves of garlic, finely chopped
4 cups chicken broth ( You can use fat free, if you like)
1 can of  whole kernel corn (15 oz), drained  or thawed, frozen corn
3/4 cup of chopped cooked ham
salt and pepper to taste

Saute the onion and garlic on medium heat in the Smoked Olive Oil till tender.

 Add the cauliflower and chicken broth. Bring to a boil and cook till the cauliflower is very tender, about 20-30 minutes. 

Using an emersion blender, puree the soup until smooth. Add the corn and ham. Season with salt and pepper to taste and stir over low/medium heat until all of the ingredients are hot.

Serve and drizzle with a little more Smoked Olive Oil.