Roasted Cauliflower Corn Chowder
Cozy Up with Creamy Cauliflower Corn Chowder
Looking for a comforting and flavorful soup to warm you up? Our Cauliflower Corn Chowder is the perfect solution! This isn’t your average chowder – roasting the cauliflower brings out a subtle sweetness that beautifully complements the creamy corn and savory bacon. It’s a surprisingly easy recipe that delivers big on taste, making it ideal for a weeknight dinner or a cozy lunch.
We love how this chowder strikes the perfect balance between healthy and indulgent. Cauliflower adds a boost of nutrients, while the creamed corn and evaporated milk create a luxuriously smooth texture. The bacon? Well, that just makes everything better!
What makes this chowder special?
- Roasted Cauliflower: Roasting, instead of boiling, intensifies the cauliflower’s flavor and adds a delightful caramelized touch.
- Creamy Texture: The combination of creamed corn and evaporated milk creates a velvety smooth soup without needing heavy cream.
- Easy to Make: This recipe comes together quickly, making it perfect for busy weeknights.
Serving Suggestions:
- Garnish with a sprinkle of fresh chives or parsley.
- Serve with a side of crusty bread for dipping.
- Add a dollop of sour cream or Greek yogurt for extra tang.
Frequently Asked Questions:
Q: Can I use frozen cauliflower?
A: While fresh cauliflower is recommended for the best flavor and texture, you can use frozen. Be sure to thaw it completely and pat it dry before roasting to ensure it browns properly.
Q: Can I make this chowder vegetarian?
A: Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You might want to add a pinch of smoked paprika to mimic the smoky flavor of bacon.
Q: Can I make this chowder ahead of time?
A: Yes, this chowder is great made ahead! Store it in an airtight container in the refrigerator for up to 3 days. You may need to add a little extra broth when reheating as it tends to thicken.
Q: What if I don’t have evaporated milk?
A: You can substitute with half-and-half or a combination of milk and a tablespoon of butter. The texture might be slightly different, but it will still be delicious.
We hope you enjoy this comforting and flavorful Cauliflower Corn Chowder as much as we do! It’s a guaranteed crowd-pleaser that will warm your heart and soul.
Cauliflower Corn Chowder
Ingredients
- 1 tablespoon olive oil
- 1 head cauliflower cut into florets
- 4 slices bacon
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can (14.75 oz) creamed corn
- 1 can (12 oz) evaporated milk
- 1 cup vegetable stock
- salt to taste salt
- pepper to taste pepper
Instructions
- Preheat oven to 425°F.
- Toss the cauliflower florets with 1 tablespoon of olive oil, then spread them onto a sheet pan and season with salt and pepper.
- Roast, tossing halfway, for 20-25 minutes or until just fork-tender.
- While the cauliflower is roasting, heat the remaining olive oil in a Dutch oven or stock pot over medium heat.
- Add the bacon and cook, stirring frequently, until it's just starting to crisp.
- Mix in the onion and garlic and cook an additional 2-3 minutes or until softened.
- Stir in the creamed corn, evaporated milk, and vegetable stock.
- When the cauliflower is done roasting, stir it into the soup.
- Taste and season with salt and pepper, as needed.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
