Bonus Chowder Serves Up 2 Ways

I call this a chowder even though most chowders have either corn or seafood in them and this has neither. But it does have a lot f good stuff in it and a nice creamy, cheese sauce that is wonderful. It’s very warming on a cold night and the leftovers can be made into a pot pie for a nice bonus! The Irish white cheddar cheese is a star player in this so try to get some. If you can’t, look for a sharp cheddar.

Ham, Cauliflower, Broccoli & Cheese Chowder

2 cups Broccoli, fresh,, chopped
3 cups Cauliflower, raw
3 cups Ham, diced
1/2 cup Onions, chopped
1 tablespoon Garlic, chopped or minced
1 tablespoon Mrs. Dash (R) Garlic & Herb Seasoning Blend
1/2 teaspoon White Pepper
1 cup Heavy Whipping Cream
2 tablespoons Butter
8 oz. Irish White Cheddar Cheese
1/2 cup Ricotta Cheese (whole milk)
1/2 cup chopped Sweet Peppers
1 tablespoon Chicken Better than Bouillon
1 cup hot Water
1/2 teaspoon Cayenne Pepper

Preheat oven to 350 degrees (F).  Fill a large pot half way with water and bring to a boil. Put chopped broccoli and cauliflower into the water and boil for two minutes. Drain.

In a large pot, melt butter and add onions and garlic. Sauté until tender, just a few minutes. Mix bouillon into one cup of water and add along with the whipping cream, ricotta cheese and seasonings and cayenne pepper and mix together. Cut cheese into chunks and stir into cream mixture. Stir in broccoli, cauliflower, ham and peppers until well mixed.

Pour into baking dish and bake for 40 to 50 minutes until chowder is bubbling and vegetables are tender.

Serve in bowls. Makes 8 servings.

Nutrition Info:
Calories: 355 Fat: 27.6 g Net Carbs: 4.8 g Protein: 20.8 g

Ham, Cauliflower and Broccoli Pot Pie

Have leftovers? With just two of us eating this, we had quite a bit left over and I decided that it would make a great filling for a pot pie, so I made two pot pies and still had enough left to make a pie in a tin for four more servings.

Preheat oven to 400 degrees (F.)

To make the pot pie, spray two single serving pie tins- you can buy aluminum foil individual ones at grocery stores, Wal-Mart and dollar stores, or use 1 cup ramekins – with cooking spray and put 3/4 of a cup of the chowder into each tin.

Mix the topping:
1/3 cup Carbquick baking mix or other low carb baking mix or almond flour
1/2 teaspoon baking powder
1 egg
2 tablespoons heavy cream
2 tablespoons water
1/2 teaspoon Italian seasonings
Pinch salt

Spoon half the topping on each of the filled pies, spreading it evenly. It will be fairly thin. Bake 25 to 35 minutes until the crust is golden brown.

Makes 2 servings.

Nutrition Info:
Calories: 488 Fat: 38.5 g Net Carbs: 6.7 g Protein: 26.3 g

Posted on 2/7/2014