Ham & Cheddar Cauliflower Chowder

Original cookbook page 26

A creamy, hearty chowder made with uncured ham steaks, cheddar cheese, and cauliflower — a comforting, lower-carb take on classic chowder.

Ingredients

• 1/8 cup diced white onion
• 2 celery stalks, diced
• 1 medium carrot, diced
• 2 uncured ham steaks
• 2 cups grated cauliflower
• 2 cups shredded cheddar cheese
• 4 tablespoons grass-fed butter (divided: 2 Tbsp + 2 Tbsp)
• 2 cups room temperature water
• 1 cup heavy whipping cream
• 1 teaspoon black pepper
• 1 teaspoon pink Himalayan salt
• 1 teaspoon xanthan gum (optional, for thickening)

Instructions

1. Begin by dicing the white onion, celery stalks, carrot, and uncured ham steaks. Shred the cheddar cheese and grate the cauliflower.
2. In a large sauce pan over medium-high heat, melt 2 tablespoons of grass-fed butter.
3. Add in the diced white onion, celery stalks, and carrot. Sauté until slightly tender.
4. Once the other vegetables are starting to get tender, add in grated cauliflower and stir to coat with drippings.
5. Pour in 2 cups of room temperature water and add 2 more tablespoons of grass-fed butter.
6. Season with black pepper and pink Himalayan salt.
7. Bring to a boil, then gently pour in heavy whipping cream.
8. Evenly sprinkle in the shredded cheddar cheese, and stir to melt into the chowder.
9. Add in the uncured ham steaks and stir everything together before adding optional xanthan gum for thickening.
10. Serve hot. Garnish with fresh herbs and extra shredded cheese if desired.