Cauliflower Corn Chowder

Cauliflower Corn Chowder

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ½

    tsp salt

  • ¼

    tsp pepper

  • 1-½

    cups milk

  • 3

    tbsp all-purpose flour

  • 1

    sweet red pepper, diced

  • 2

    tbsp lemon juice

Directions

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.


Nutrition

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