Cauliflower corn chowder is a hearty, rich, vegetable-heavy chowder. A simple recipe with simple ingredients. Perfect for melting away the cold!
It has finally turned chilly on the mountain, and when the weather gets cold, what could be better than a bowl of chowder? This recipe for cauliflower corn chowder is a straightforward recipe that calls for basic ingredients. It’s the perfect bowl of creamy goodness to melt away the cold.
This chowder is a hearty, rich, vegetable-heavy chowder to enjoy curled up on the couch after a long hard day when you need some comfort food. Best of all, it only takes minutes to make this soup, and it will taste like you spent hours making it.
How To Make Cauliflower Corn Chowder
Melt butter in a large pot of medium heat. Add garlic, onion, carrots, and celery; cook stirring occasionally, until tender, about 5 minutes.
When the vegetables are tender, add the cauliflower, corn, and bay leaf; cook 5 more minutes or until tender.
Sprinkle in the flour. Cook stirring constantly for 1 minute. Slowly stir in the vegetable broth; bring to a boil. Reduce heat to medium-low; simmer reduced, about 15 minutes.
Turn off the heat. Remove the bay leaf (discard), then remove 2 cups of the vegetables with liquid from the pot. Purée the remaining vegetable and liquid using a hand-held immersion blender or by pouring it into a blender.
Return the reserved whole vegetables and liquid to the pot. Add the heavy cream; cook for 1 to 2 minutes or until warmed through—season with salt and pepper to taste.
Serve immediately garnished with fresh parsley.
This chowder is probably one of my favorite vegetarian recipes, and it makes plenty of leftovers. Make a batch and refrigerate for a quick lunch or dinner throughout the week. Or you can freeze it for another time.
I froze the remaining portion. I’m actually going to eat the frozen portion today for my Meatless Monday lunch.
Enjoy!
Cauliflower Corn Chowder
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 1 head cauliflower roughly chopped
- 1 whole bay leaf
- 1 teaspoon fresh thyme minced
- ¼ teaspoon cayenne pepper
- ¼ cup all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1½ cups sweet corn fresh or frozen
- sea salt and freshly ground black pepper to taste
- fresh parsley chopped for garnish (optional)
Instructions
- Melt butter in a large pot of medium heat. Add garlic, onion, carrots, and celery; cook stirring occasionally, until tender, about 5 minutes.
- When the vegetables are tender, add in the cauliflower and bay leaf; cook 5 more minutes, or until tender.
- Sprinkle in the flour. Cook stirring constantly for 1 minute. Slowly stir in the vegetable broth; bring to a boil. Reduce heat to medium-low; simmer reduced, about 15 minutes.
- Turn off the heat. Remove 2 cups of the vegetables with liquid from the pot. Purée the remaining vegetable and liquid using a hand-held immersion blender or by pouring into a blender. Return the reserved whole vegetables and liquid to the pot. Add corn and heavy cream; cook for 1 to 2 minutes or until warmed through. Season with salt and pepper to taste.
- Serve immediately garnished with fresh parsley.
Summer says
I am absolutely loving this recipe♥
The Mountain Kitchen says
Thanks! It was delicious, Summer. I sure hope you will give this a go!
Sharon says
Great recipe, I added a can of rinsed and drained cannellini beans for a protein boost.
Chancelund says
I made this yesterday, using the fresh vegetables available in August! It was delicious and I will definitely make it again. The only modification I made was to use whole milk, instead of cream. It was still a big hit with my meat loving family See, it is possible to make great tasting vegetable meals.