Print Recipe

creamy (no cream!) corn chowder

Servings: 4 -6 bowls of soup


  • 1 head of cauliflower cut into small florets
  • 5 cups vegetable broth divided
  • 1/2 cup milk I used skim
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 3 cups diced red potatoes
  • 2 cups corn frozen or fresh cut off the cob
  • bacon chopped, for topping
  • chives for topping
  • cheese for topping


  • Bring 4 cups of vegetable broth to a boil.
  • Add cauliflower, reduce to simmer, and let cook for 10-15 minutes, until cauliflower is fork tender.
  • Once cauliflower is cooked, remove from heat.
  • Add to blender along with milk, and blend until pureed. Depending on the size of your blender, you may have to do this in batches.
  • Set cauliflower cream aside.
  • In large soup pot or dutch oven, heat olive oil over medium heat.
  • Add onion and carrots and cook until starting to soften, about 5 minutes.
  • Add garlic and cook another minute.
  • Next add the potatoes, then remaining 1 cup of vegetable broth and cauliflower cream.
  • Bring to a boil, then simmer for 15-20 minutes, until potatoes are tender.
  • During last 5 minutes, add the corn.
  • Ladle into bowls and top with bacon, chives, and cheese.
  • Enjoy!