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Cauliflower Corn Chowder

Cauliflower Corn Chowder - Vegetarian - Supper With Michelle

It’s been a while since I made soup, and I need to add that this is one of my favorite recipes that I’ve shared this summer. The last “chowder” I made, is nothing at all like this one. It was a very light Spring Corn and Potato Chowder, but this right here is rich and creamy and will make you feel good all the way down to the bone. Yes, I know most of us are still in the midst of summer, but I promise you, you will enjoy this baby all times of the year. Now, don’t shoot me, the star of this show is Cauliflower. And for good cause, because it works so well in this chowder. It holds up well, and even if you over cook it slightly, you won’t mind it at all. I love the use of homemade croutons for this recipe, and for non-vegans, throwing in a little parmesean cheese at the end of the cooking process is an awesome idea as well.

Cauliflower Corn Chowder - Vegetarian - Supper With Michelle

Recipe: Serves 4 – 5

Ingredients:

2 medium Carrots (sliced)
1 medium Yellow Onion (diced)
1 medium – large Potato (diced/about 1 cup)
2 tablespoons of Un-Bleached Flour
3 tablespoons of Olive or Vegetable Oil (or an oil of your choice)

1 medium Head of Cauliflower (cut into bite size pieces)
1 Corn on the Cob (the corn cut off)
3 cups of Vegetable Broth (or water)
1 cup of Unsweetened Coconut Milk (or 1/4 – 1/2 cup of Heavy Cream for non-vegans)
1 Bay Leaf
1 teaspoon of Sea Salt
1/4 teaspoon of Cajun Seasoning (optional or more if you like)

Suggested Toppings:
A few grinds of Ground Black Pepper
A bit of fresh Parsley (roughly chopped)
Homemade Croutons
Grated Parmesean Cheese (for non-vegans)

Cauliflower Corn Chowder - Vegetarian - Supper With Michelle

Instructions:

In a large pot, heat oil on a medium flame. Add in onions, potatoes, and carrots. Saute them for about 5 – 10 minutes or until the potatoes have soften a bit. Then add in cauliflower and cajun seasoning and saute for an additional 5 – 10 more minutes and then stir in flour and let that brown a little, about 5 minutes or so. Then add in vegetable broth, corn, bay leaf and be sure to use your spoon to stir in all the browned bits on the bottom of your pot, if you have any. Bring the broth to a boil and then turn the heat down low, add in milk and let simmer for 10 minutes. Remove bay leaf, taste your chowder and add in sea salt to taste.

**I used the flour to aide in thickening the chowder, but if your chowder is too thick, then add in a little more vegetable broth, but it should be fine. I found that, some people like their soup thick, and some like it a little more soupy…so I always try to find a balance. But you adjust the liquids to your liking. **

 

Cauliflower Corn Chowder - Vegetarian - Supper With Michelle

Now get yourself a big bowl, serve up a little soup, put your toppings on, and enjoy! xoxo

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4 Comments

  • Reply
    Lovelee Earth
    August 23, 2015 at 2:17 pm

    this LOOKS GREAT guess what IM making today?!

  • Reply
    Supper With Michelle
    August 24, 2015 at 11:54 am

    Thank you! And thank you for your support as always mama!

  • Reply
    Amy Carpenter
    October 6, 2016 at 4:04 pm

    Question – do you think you could use greek yogurt instead of heavy cream or coconut milk?

    • Reply
      Michelle
      October 9, 2016 at 12:09 pm

      That’s a good question. I haven’t tried it with a chowder style soup only a tablespoon maybe in curries. And the greek yogurt may add little bite(sour) to it and it may not be as thick. But if you decide to give it a try, please let me know how that turns out.

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