Cauliflower and Corn Chowder
Cauliflower and Corn Chowder
This creamy hearty chowder is perfect for a typically cold South African day! In a chowder, corn is usually paired with potatoes to add creaminess and body. I have used cauliflower instead as it is lower in carbs and little lighter than the potato version.
Ingredients Needed For the Chowder
Butter – adds a delicious flavour to cook and sauté our aromatics in.
Aromatics – We’re using white onion, carrots, celery and fresh garlic.
Spices – Red Chilli flakes for a bit of heat.
Milk – I used coconut milk as its vegan and, it makes for a super creamy totally hearty soup! However feel free to use any kind you’d like.
Stock – I used low sodium vegetable stock. We want to control the salt content of our dish.
Corn – I used frozen corn as that is all I had, but dehusked fresh corn will also be suitable.
Seasoning – Salt and Freshly Ground Black Pepper.
Toppings – Corn, Fresh Basil, and Chopped Chilli Peanuts
- 3 Tbles Butter
- 4 Cloves Garlic (Chopped)
- 1 Onion (Finely Chopped)
- 2 Medium Carrots (Diced)
- 2 Celery Stalks (Diced)
- 1/2 -1 Tsp Red Chilli Flakes (For Some Heat)
- 400 Gr Cauliflower (Chopped)
- 1 Cup Corn (Fresh or Frozen)
- 1 400 Gr Can Coconut Milk
- 4 Cups Vegetable Stock
- Salt (To Taste)
- Freshly Ground Black Pepper (Optional)
Garnish
- 1/4 Cup Basil Torn
- Handful Toasted Chopped Chilli Peanuts
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Heat a large pot over medium heat.
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Melt butter in the pot.
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Add garlic, onion, carrots,celery and red chilli flakes.
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Cook, stirring occasionally, until tender, about 5-6 minutes.
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Stir in cauliflower and all but a handful of the corn.
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Add the coconut milk and the vegetable stock together with some salt to taste and bring to a boil and simmer for about 20 minutes.
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It’s ready when the cauliflower is soft throughout and the soup has thickened a little. Blend with a stick blender until it’s about half liquidised. Add a good grind of black pepper if you would like a bit more heat.
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Cook over medium heat stirring occasionally about 15-20 minutes.
Garnish
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Heat a frying pan over a medium heat, add a little oil and then the remaining corn, along with the basil. Cook until the corn is charred and the basil just wilted to a deeper green. Serve on top of the soup with a scattering of chopped chilli peanuts.
