Description
A light and refreshing take on classic corn chowder. Cauliflower adds creaminess without the cream!
Ingredients
Units
Scale
- 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