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 ChowderButter – 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
Ingredients
- 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
Instructions
- Heat a large pot over medium heat.
- Melt butter in the pot.
- Add garlic, onion, carrots,celery and red chilli flakes.
- Cook, stirring occasionally, until tender, about 5-6 minutes.
- Stir in cauliflower and all but a handful of the corn.
- 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.
- 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.
- Cook over medium heat stirring occasionally about 15-20 minutes.
Garnish
- 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.
Tried this recipe?Let us know how it was!
