If there’s one thing I absolutely, positively, no doubt about it, MUST have every summer, it is corn on the cob. There’s typically a good few weeks where I make sure corn on the cob is part of the menu at LEAST 3 nights a week.
Not wanting to waste one precious kernel, I spent an entire afternoon cooking, blanching, cutting kernels off the cobs, and freezing the corn…minus the four cobs we ate right away…three for me, one for him. While I had dreams of pulling out bags of frozen sweet corn from our freezer in the middle of winter and biting into kernels bursting with flavor, I’ve eaten half of it already. I might need an extra freezer for next year at this rate.
Corn chowder is what I was most excited to make with my frozen sweet corn…corn fritters were a close second. I seriously love a creamy chowder with chunks of new potatoes, corn kernels, and always topped with bacon and chives. Side note: I realized AFTER I photographed this corn chowder (but thankfully before I ate it) that I love a heaping handful of cheese on top too. So just imagine a lot of cheese on top of the bacon mmk? 
The one thing I don’t like about corn chowder is the amount of heavy cream a lot of recipes call for. Especially in the summertime, when I’m trying to keep things light, I don’t like to feel weighed down by a really rich soup. So I pulled the good ‘ol cauliflower trick and used pureed cauliflower to make the soup creamy. Sneaky, eh? And ya wouldn’t even know the difference if you didn’t know what was in it. Marc had no idea.
This chowder was just as creamy and just as flavorful as any other corn chowder I’ve had. As the days start to turn a bit cooler and we transition to fall, what better way than this hearty, comforting, veggie-packed chowder?
Print
Cream-less Corn Chowder with Bacon
- Total Time: 55 minutes
- Yield: Serves 6
- Diet: Omnivore, Vegetarian
Description
A light and refreshing take on classic corn chowder. Cauliflower adds creaminess without the cream!
Ingredients
- 1 head cauliflower
- 5 cups (1200 ml) vegetable broth
- 0.5 cups (120 ml) milk
- 2 tbsp olive oil
- 1 large onion
- 2 carrots
- 2 cloves garlic
- 0.5 tsp salt
- 3 cups (710 ml) diced red potatoes
- 2 cups (473 ml) corn
- bacon, chopped, for topping
- chives, for topping
- cheese, for topping
Instructions
- Bring 4 cups of vegetable broth to a boil.
- Add cauliflower, reduce heat to a simmer, and cook for 10-15 minutes, until tender.
- Remove from heat.
- Add to a blender with milk and blend until pureed. You may need to do this in batches.
- Set cauliflower cream aside.
- In a large soup pot or Dutch oven, heat olive oil over medium heat.
- Add onion and carrots and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute.
- Add potatoes, the remaining 1 cup of vegetable broth, and cauliflower cream.
- Bring to a boil, then simmer for 15-20 minutes, until potatoes are tender.
- During the last 5 minutes of simmering, add corn.
- Ladle soup into bowls and top with bacon, chives, and cheese.
Notes
- For a richer flavor, roast the cauliflower before adding it to the broth.
- If you don’t have milk, you can substitute with an equal amount of vegetable broth or water.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
- Cholesterol: 10
Frequently Asked Questions
How does this chowder get creamy without using cream?
Pureeing a portion of the soup creates a thick, starchy base from the corn and potatoes themselves. This gives you that rich, creamy texture without any dairy beyond what you’d like to add at the table.
What type of corn works best, fresh or frozen?
Fresh corn cut straight from the cob gives the sweetest, most vibrant flavor. Frozen corn is a solid substitute when fresh is out of season. Avoid canned corn since it tends to be mushy and overly salty.
Can I use turkey bacon instead of regular bacon?
Turkey bacon works, though it won’t render as much fat for building the flavor base. Cook it separately until crisp and use a tablespoon of olive oil in its place to saute the vegetables.
