Cauliflower Corn Chowder

By HeatherS

Ingredients

• 2 tbsp olive oil1
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp chopped fresh thyme
• 3 corn cobs, husked and kernels removed
• 1 small head cauliflower, cut in bite-size florets (about 6 cups)
• 3 cups sodium-reduced vegetable broth
• 1/2 tsp salt
• 1/4 tsp pepper
• 1-1/2 cups milk
• 3 tbsp all-purpose flour
• 1 sweet red pepper, diced
• 2 tbsp lemon juice

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from canadianliving.com

Preparation

Step 1

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.