If you think soups are boring and feel like you need something with a little more substance, this chowder’s right for you! If you’ve ever eaten chowder, you know it’s pretty heavy and filling. I love how light yet heavy this version is, since it doesn’t include all the heavy loaded carbs and fats in traditional corn chowder like tons of butter, heavy cream and dairy.
Need to get some veggies in? Check! It’s got a whole head of cauliflower! Want a little sweetness? Check! It’s got a whole can of sweet yellow corn! Want some creaminess? Check! Between the pureed cauliflower and the oat milk, you’ll get some heavy creaminess going on. Let’s cook!
Cauliflower Corn Chowder
Serving Size – 6-8 servings
Cook Time – 30-40 minutes
- 2 tbs of olive oil
- 1/2 purple onion
- 3 garlic cloves
- 1 whole cauliflower head
- veggie broth
- 1 can of sweet yellow corn (with liquid)
- 1/2 tea spoon of cumin
- 1/4 cup of vegan butter (I use Earth Balance)
- 1.5 cups of Oat Milk (or any plant based milk)
- 1 large russet potato
- dash of salt (to your taste)
*Optional: garnish with some green onions or chives and for an extra faux bacon flavor, some Frontier Co-Op Bac’Uns.
- Boil your russet potato until you can easily poke a fork through. Set aside.
- Chop up the purple onion into thin long slices.
- Chop up the garlic cloves into tiny pieces.
- Remove the leaves and core from the cauliflower head and cut the cauliflower into small florets.
- Add the olive oil to your pan on medium heat. Add the chopped onions and garlic. Saute and cover for about 2 mins. Uncover and add two splashes of veggie broth.
- Uncover the pan, give it a mix and add the cauliflower florets and another generous splash of veggie broth. Mix and cover. Let it saute for another 15-20 mins.
- Once your cauliflower is nice and tender, add your corn (with liquid from can) to the pan. Add the cumin and salt. Mix and cover for another 3-5 min.
- Transfer the bulk of the chowder base to a bowl. You’ll want to leave just a bit of corn in the pan and some liquid.
- Add the cooked chowder base to a food processor. Add 1 cup of oat milk and blend to liquefy.
- Uncover and add the russet potato (cut it in pieces to blend more easily). Add another 1/2 cup of oat milk. Blend until nice and creamy!
- Transfer the blended chowder base back to your original pan.
- Mix it all together and enjoy!