Cauliflower Corn Chowder
By eveweb
Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chowder. Be sure to remove the vent from your blender lid and cover the hole with a tea towel to relieve any pressure caused by blending the hot soup.
Ingredients
- Ingredients
- 2 tbsp (30 mL) olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp (15 mL) chopped fresh thyme
- 3 corn cobs, husked and kernels removed
- 1 small head cauliflower, cut in bite-size florets (about 6 cups)
- 3 cups (750 mL) sodium-reduced vegetable broth
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1-1/2 cups (375 mL) milk
- 3 tbsp (45 mL) all-purpose flour
- 1 sweet red pepper, diced
- 2 tbsp (30 mL) lemon juice
Details
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
Preparation
In Dutch oven or large heavy pot, heat oil over medium-high heat; sauté onion, garlic and 2 tsp of the thyme just until onion is softened, about 3 minutes. Stir in corn kernels, cauliflower, broth, salt, pepper and 1/2 cup water; bring to boil. Reduce heat, cover and simmer until cauliflower is tender, about 8 minutes.
In blender, purée 4 cups of the soup until smooth; return to pot. Whisk milk with flour; stir into soup. Add red pepper; bring to boil. Reduce heat; simmer, uncovered and stirring occasionally, just until red pepper is tender and soup is slightly thickened, about 2 minutes. Stir in lemon juice. Sprinkle with remaining thyme.
Change it up - Chicken and Cauliflower Corn Chowder: Stir in 2 cups chopped cooked chicken breast along with the red pepper.
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