Cauliflower Corn Chowder
This is my first chowder and I love it! My mom usually makes it and I was inspired by her corn and clam chowders. I’m not a very big potato fan (unless you give me homemade fries then count me in!) so I decided to use cauliflower instead. Also, by blending half of the soup I did not need to use flour to thicken it. So we can call this a potato and flour free chowder, yay!
This recipe serves 6.
1 large cauliflower head, roughly chopped
600g corn kernels
2 shallots, finely chopped
2 cloves of garlic, minced
¾ cup white wine
8 slices of smoked bacon, chopped (Optional)
6 tablespoons chives, finely chopped
1 bay leaf
1 teaspoon dried thyme
1 liter vegetable or chicken stock
250ml heavy cream
Pinch of chili powder
In a large pot cook the bacon, over medium heat, until brown and crispy, remove and set aside. In the same pot keep 2 tablespoons of bacon fat and sauté the shallots until they become translucent. Now add the garlic and thyme and stir for 30 seconds, until the garlic becomes fragrant. Pour in the wine and cook until half has evaporated. Pour in the stock, add the corn, cauliflower, bay leaf, cover with a lid and simmer for 20-30 minutes, until the cauliflower is tender.
Remove the bay leaf and blend half of the soup in a food processor until it has a smooth consistency and return to the pot. Pour in the heavy cream, return the bay leaf, season with salt, pepper and chili powder and simmer uncovered for another 20 minutes until the soup has thickened.
When ready to serve remove the bay leaf, pour the soup in bowls and sprinkle with the chives and bacon. Serve with some bread and enjoy!