Cauliflower Corn Chowder {A Meatless Monday Recipe

Cauliflower Corn Chowder {A Meatless Monday Recipe

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This cauliflower corn chowder is a hearty, rich, vegetable-heavy chowder is a simple recipe that calls for basic ingredients. Perfect to melt 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 very simple 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. 

Ingredients that go into the chowder.

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.

This cauliflower corn chowder is a hearty, rich, vegetable-heavy chowder is a simple recipe that calls for basic ingredients. Perfect to melt away the cold!

When the vegetables are tender, add in the cauliflower, corn and bay leaf; cook 5 more minutes, or until tender.

The cauliflower and bay leaf added to the vegetables in the pot.

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.

This cauliflower corn chowder is a hearty, rich, vegetable-heavy chowder is a simple recipe that calls for basic ingredients. Perfect to melt away the cold!

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.

This cauliflower corn chowder is a hearty, rich, vegetable-heavy chowder is a simple recipe that calls for basic ingredients. Perfect to melt away the cold!

Serve immediately garnished with fresh parsley.

This cauliflower corn chowder is a hearty, rich, vegetable-heavy chowder is a simple recipe that calls for basic ingredients. Perfect to melt away the cold!
This cauliflower corn chowder is a hearty, rich, vegetable-heavy chowder is a simple recipe that calls for basic ingredients. Perfect to melt away the cold!

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!

My Signature

Cauliflower Corn Chowder

This cauliflower corn chowder is a hearty, rich, vegetable-heavy chowder is a simple recipe that calls for basic ingredients. Perfect to melt away the cold!
Course Main Course, Soup
Cuisine American, Meatless Monday, Vegetarian
Keyword cauliflower, Corn Chowder, soup, stew
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 272kcal

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
  • 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.

Notes

Recipe adapted from Twoofakindcooks.com

Nutrition

Calories: 272kcal | Carbohydrates: 23g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 702mg | Potassium: 540mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4620IU | Vitamin C: 52.7mg | Calcium: 65mg | Iron: 1.1mg
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