Cauliflower and Corn Chowder

A bowl of this chowder on a freezing winter night and you get the cozy feeling…

Yes, you can call me a soup addict. I love to make soups with almost everything and I don’t mind having soups almost everyday. Soups comfort me on a freezing winter day or night, when I am down with flu or when I am feeling low. Having said that, since last night I’ve been on a soup diet as I am down with flu. Just like I love soups, flu loves me too. When there is a flu season I’ll be the first one to get embraced by flu. Yup, we get along really well. I took the day off from work and was trying to take some good rest. I am so weird that when I am sick I feel like doing a lot of things and when I am absolutely alright I want to sit idle. I tried hard to stay cozy inside the blanket, I felt so bored that I woke up and started writing about this chowder.

Last week, I made this chowder with cauliflower and corn. This is a very simple recipe which calls for only basic ingredients. Anyone who loves the combination of cauliflower and corn, would love this soup to the core.

Cauliflower and Corn Chowder

Serves: 5 people

Ingredients

  • Olive oil- 2 tsp
  • Onion, chopped- 1
  • Thyme leaves- of 2 stalks
  • Cauliflower florets separated- 1 medium
  • Corn kernels- 1 can
  • Skim milk or coconut milk- 1 cup
  • Water- to thin down soup
  • Ground pepper- 1/4 to 1/2 tsp
  • Salt- to taste
  • Sesame seeds (optional)- to garnish the soup

Instruction

  1. Place a large pot over medium heat, add oil.
  2. Add chopped onion, little salt and saute for a few minutes.
  3. Add thyme leaves to it.
  4. Add cauliflower florets and cook covered till cauliflower has turned tender and slightly mashed up.
  5. If it gets dry add little water and cook.
  6. If using canned corn kernels, rinse it with water, drain and add to the cooked cauliflower.
  7. Cook the corn for sometime.
  8. Add 1 cup of milk or coconut milk, sprinkle ground pepper and salt.
  9. Let the milk come to a slight boil.
  10. Remove the pot from the heat and let the veggies cool down a bit.
  11. In a blender, puree half of the veggie mixture to a coarse paste.
  12. Add the paste to the remaining veggies in the pot.
  13. Place the pot with the soup over medium heat.
  14. Add water to thin down the soup and cook for a minute.
  15. Taste and add more ground pepper and salt if needed.
  16. Serve in a soup bowl and garnish with sesame seeds if needed.

Tips:

  • You could replace cauliflower with potato.

 

Cauliflower and Corn Chowder
Serves: 5 people
 
Ingredients
  • Olive oil- 2 tsp
  • Onion, chopped- 1
  • Thyme leaves- of 2 stalks
  • Cauliflower florets separated- 1 medium
  • Corn kernels- 1 can
  • Skim milk or coconut milk- 1 cup
  • Water- to thin down soup
  • Ground pepper- ¼ to ½ tsp
  • Salt- to taste
  • Sesame seeds (optional)- to garnish the soup
Instructions
  1. Place a large pot over medium heat, add oil.
  2. Add chopped onion, little salt and saute for a few minutes.
  3. Add thyme leaves to it.
  4. Add cauliflower florets and cook covered till cauliflower has turned tender and slightly mashed up.
  5. If it gets dry add little water and cook.
  6. If using canned corn kernels, rinse it with water, drain and add to the cooked cauliflower.
  7. Cook the corn for sometime.
  8. Add 1 cup of milk or coconut milk, sprinkle ground pepper and salt.
  9. Let the milk come to a slight boil.
  10. Remove the pot from the heat and let the veggies cool down a bit.
  11. In a blender, puree half of the veggie mixture to a coarse paste.
  12. Add the paste to the remaining veggies in the pot.
  13. Place the pot with the soup over medium heat.
  14. Add water to thin down the soup and cook for a minute.
  15. Taste and add more ground pepper and salt if needed.
  16. Serve in a soup bowl and garnish with sesame seeds if needed.
Notes
•You could replace cauliflower with potato.

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