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Corn and Cauliflower Chowder

Creamy Corn and Cauliflower Soup

Corn and Cauliflower Chowder

In honor of President’s Day, Corn Chowder was a favorite dish of many of our USA President’s. Particularly, our 19th President Rutherford B. Hayes loved corn in pretty much all forms. I guess we could say that this recipe is in his honor.

A wonderful recipe for chilly winter months, double the recipe and make ahead of time for quick, easy, mid-week meals.

This Corn and Cauliflower Chowder is made with fresh sweet corn. Corn is the centerpiece of this delicious recipe that incorporates layers of flavor from leeks, cauliflower, and coconut milk. Another key ingredient is raw cashews. The cashews are toasted in chili oil to give a hint of spice to the dish.

Creamy Corn Chowder
Photo by Engin Akyurt via Unsplash

Keep recipe steps easy by pan roasting the corn and reserving some for the final dish. Layer in flavors with fresh garlic cloves, leeks, and cauliflower. Skip the heavy cream and use coconut milk. In general, coconut is known as an anti-bacterial and supports gut health. Also known to help reduce cholesterol levels, coconut milk is lactose-free.

Creamy Corn and Cauliflower Soup
Photo by Cala via Unsplash

Use organic corn, when available. Think the soup needs more flavor? Consider that cauliflower can be roasted as well. Roasting the cauliflower takes the extra step of spreading on a baking sheet and placing in a 400*F oven for about 12 minutes.

When serving, finish with a drizzle of lemon oil! And, perhaps a hint of goat cheese.

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Recipe

Creamy Corn and Cauliflower Chowder
Soup, Entree
Roasted corn is pureed with cauliflower and leeks for a creamy vegetarian soup topped with spicy cashews

Ingredients

2 tablespoons grape seed oil
2 1/2 cups fresh corn off the cob
2 leeks, washed, trimmed and thinly sliced
2 garlic cloves, chopped
3 cups cauliflower florets
1 3/4 cups coconut milk
3 1/2 cups vegetable broth
1/2 teaspoon black pepper
1/2 teaspoon sea salt
juice of 1/2 lemon
1/4 cup chopped raw cashews
1 tablespoon chili oil
3 scallions, roughly chopped

Instructions

Heat the grape seed oil in a stock pot over medium-high heat.
Add corn and cook until corn is lightly charred, about 5 minutes.
Remove about 1/2 cup of the corn and set aside.
Add leeks to the remaining corn and saute about 5 minutes.
Add the garlic and cauliflower and cook about 2 minutes, stirring occasionally.
Stir in the coconut milk, vegetable broth, pepper, salt, and lemon.
Bring to a boil and simmer about 20 minutes.
Puree mixture in a blender or using an immersion blender until desired consistency.
In a saute pan, heat chili oil over medium heat.
Add the cashews and saute until they are toasted and fragrant, about 5 minutes.
Remove from heat.
Serve soup in individual bowls and top with cashews, scallions, and reserved roasted corn.
Drizzle with a hint of lemon oil, if desired.

Serves

4

Preparation Time (hrs/min)

, 30

Cooking Time (hrs/min)

, 28

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