2 c. diced potatoes
2 c. sliced cauliflower (fresh or frozen)
3/4 c. diced celery
1/2 c. diced onion
1 (13 3/4 oz.) can chicken broth
1 c. of cream (or milk)
1/4 c. water
1 1/2 c. milk
2 tbsp. butter
3 tbsp. cornstarch
1/8 tsp. pepper
2 c. diced cooked ham

In large saucepan, cook cauliflower, potatoes, onions and celery cover in the chicken broth until tender (about 10 minutes). Do not drain. Add butter to melt. In mixing bowl, gradually stir cream and milk. Blend water, cornstarch and pepper into milk mixture. Pour over vegetables. Cook and stir until thickened and bubbly. Stir in ham, simmer over low heat for 10 minutes. Garnish with parsley.