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.