Cauliflower and Corn Chowder
A creamy cauliflower and corn chowder with a smoky roasted topping and a swirl of sour cream. Ready in about 35 minutes.
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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
Notes
This keeps well and tastes even better the next day. Hold off on the sour cream and lemon juice until you reheat it.
To freeze, leave out the sour cream and freeze the soup base in an airtight container for up to 3 months, then stir the sour cream in once reheated.
Depending on your cauliflower, you may need less stock than the recipe calls for, so hold a little back to loosen the soup after blending.
Cool quickly if storing, and keep in the fridge for up to 3 days, reheat gently and loosen with a splash of stock if it's thickened up.
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Nutrition
Calories: 369kcalCarbohydrates: 29gProtein: 14gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 22mgSodium: 562mgPotassium: 946mgFiber: 5gSugar: 11gVitamin A: 347IUVitamin C: 80mgCalcium: 53mgIron: 2mg
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