There’s a particular kind of soup that I crave once the weather turns: something that uses up a whole head of cauliflower, leans on sweetcorn while it’s still tender, and turns creamy without a drop of dairy in the pot. This chunky cauliflower corn chowder is that soup. Top it with roasted cauliflower and corn to get that smoky, caramelized bite against the smooth spoonfuls underneath.
What you’ll love about this recipe
A few reasons this one’s a keeper:
- No cream, no flour, still lovely and thick. Blending part of the soup does the thickening, if you want you can add a little sour cream at the end for tanginess.
- Two textures in one bowl. A smooth, sweet base with a crisp, smoky topping adding a lot of excitement to each spoonful.
- Ready in about 35 minutes. Can’t ask for more on a week night, right?
- Easy to make vegetarian. Leave out the bacon and it holds up just as well on flavor.
Ingredients you’ll need
Nothing unusual here, but there’s something satisfying about cooking with veg when it’s actually in season.
- Cauliflower
- Corn on the cob
- White onion and garlic
- Chicken or vegetable stock
- Sour cream
- Olive oil, smoked paprika, lemon juice, salt, and pepper
- Bacon, croutons, and parsley to serve (all optional)
HOW TO MAKE CAULIFLOWER AND CORN CHOWDER (STEP-BY-STEP)
This chowder is a bit chunky, a bit creamy and you get so much texture from the smoky roast bits on the top. Here’s how to make it:
Step 1: Prep the Vegetables
Cut the cauliflower into florets, strip the corn kernels, dice the onion and mince the garlic.. Set aside a few good handfuls of the smaller florets, along with some corn kernels, for roasting later.
Step 2: Sauté and Sweat the Base
Heat the oil in a large pot on medium heat and sauté the onion and garlic until soft, taking care not to burn the garlic. Add the remaining cauliflower and corn, cover, and let everything sweat for a few minutes so the vegetables start to release their liquid.
Step 3: Roast the Topping
Toss the reserved cauliflower florets and corn kernels with a little olive oil, the smoked paprika and garlic powder. Get them in the oven quick so they’re ready at the same time as the soup. Roast at around 200°C (400°F) for 20 to 25 minutes, until caramelized at the edges.
Step 4: Simmer Until Tender
Pour the stock over the veg, bring to a simmer and cook for 15 to 20 minutes, until the cauliflower is tender, topping up with the rest of the stock after blending if needed.
Step 5: Blend and Finish
Reserve a couple of ladles of the broth, then blend the rest until smooth (an immersion blender or a soup maker both work well). Stir the reserved ladles back in for a chunkier texture, take the pan off the heat, and fold through the sour cream and a squeeze of lemon juice. Serve topped with the roasted cauliflower and corn. If you like, add some crispy bacon, croutons, and finely chopped parsley.
Pro Tips
- Depending on the cauliflower, you may need less stock than in the recipe, so hold some back to loosen the soup after blending.
- I tested this with both a stick blender and a soup maker’s built-in blender, so use whichever you’ve got. If your blender jug is small, blitz in two batches.
- Cool the soup quickly if you plan to store it, and keep in the fridge for up to 3 days. Reheat it gently on the stove and loosen with a splash of stock if it’s thickened up.
Nutritional benefits
Cauliflower and corn both bring fiber to the table, and with the onion and garlic too, this is an easy way to tick off a few different plants for the week if you’re working on that 30 plant a week goal.
Servings
This recipe makes 4 generous bowls, ideal for a family meal.
WHAT TO SERVE WITH CAULIFLOWER AND CORN CHOWDER
- A thick slice of sourdough for mopping up the bowl.
- Extra roasted cauliflower and corn scattered over the top, if you made a little more than you needed.
- And I think it should join the rotation alongside my carrot and coriander soup and broccoli and Stilton soup, if you’re after more ways to get vegetables into a bowl this month.
variations and substitutions
- VEGETARIAN: If you want this recipe vegetarian, swap the chicken stock for vegetable stock and leave off the bacon. The smoked paprika in the topping still gives you plenty of flavor.
- VEGAN: For a vegan option, use vegetable stock, skip the bacon and sour cream, and stir through a spoonful of plant based yogurt at the end instead.
I love keeping this chowder in my rotation once the weather turns: roast, simmer, blend, and you’ve got a bowl that’s worth making again. If you give it a go, I’d love to know how it turns out, and what toppings made it in yours.
recipe FAQ
Yes, the soup base keeps well and tastes even better the next day. Hold off on the sour cream and lemon juice until you reheat it, then stir them through fresh.
You can, as long as you leave out the sour cream. Freeze the soup base in an airtight container for up to 3 months. Stir the sour cream in fresh after it’s been reheated, otherwise it may get grainy..
It is, as written. Just double check the label on your stock, and skip the croutons or use a gluten-free version if that matters to you.
Cauliflower and Corn Chowder
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Equipment
- large pot
- Baking sheet
- immersion blender
- Soup maker
Ingredients
- 1 head cauliflower cut into florets (600 -700g)
- 2 corn on the cob kernels removed
- 1 large white onion chopped
- 2 cloves garlic minced
- 3 tbsp olive oil
- 1 liter chicken or vegetable stock
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- Salt and pepper to taste
- Sour cream to serve, optional
- Fresh parsley chopped, to serve
- Croutons to serve, optional
- 4 rashers bacon cooked, chopped, optional
Instructions
Prep the Veg
- Cut the cauliflower into florets and strip the corn kernels from the cob with a knife. Set aside a few good handfuls of the smaller florets, along with some corn kernels, for roasting later. Dice the onion in 1 inch pieces and mince the garlic.
Sauté and Sweat the Base
- Heat the oil in a large pot on medium heat and sauté the onion and garlic until soft, taking care not to burn the garlic. Add the remaining cauliflower and corn, cover, and let everything sweat for a few minutes so the vegetables start to release their liquid.1 head cauliflower, 2 corn on the cob, 1 large white onion, 3 tbsp olive oil, 2 cloves garlic
Roast the Topping
- Toss the reserved cauliflower florets and corn kernels with a little olive oil, the smoked paprika and garlic powder. Get them in the oven quickly so they’re ready at the same time as the soup. Roast at around 200°C (400°F) for 20 to 25 minutes, until caramelized at the edges.1 tsp smoked paprika, 1/2 tsp garlic powder
Add Stock and Simmer
- Pour 750 ml of stock over the veg, bring to a simmer and cook for 15 to 20 minutes, until the cauliflower is tender, topping up with the rest of the stock after blending if needed.1 liter chicken or vegetable stock
Blend the Chowder
- Reserve a couple of ladles of the broth, then blend the rest until smooth (an immersion blender or a soup maker both work well). Stir the reserved ladles back in for a chunkier texture, take the pan off the heat, and fold through the sour cream and a squeeze of lemon juice. Adjust seasoning.1 tbsp lemon juice, Sour cream, Salt and pepper
Serve and Enjoy!
- Serve topped with the roasted cauliflower and corn. If you like, add some crispy bacon, croutons, and finely chopped parsley.Croutons, 4 rashers bacon, Fresh parsley
