A chowder is a milk-based soup, if you're wondering. Which this is, and which is the only kind of soup worth souping. Please, read on. —Kendra Vaculin
For the soup:
cloves garlic, roughly chopped
small yellow onion, peeled and diced
red bell pepper, cored and diced
large russet potato, peeled and diced
roughly chopped cauliflower
crushed red pepper flakes
Freshly ground black pepper
In This Recipe
In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the garlic and onion and season with salt and pepper. Cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell pepper and crushed red pepper flakes and continue to cook until the pepper is softened, 5 minutes.
Add the potato, cauliflower, stock, milk, bay leaf, 1/2 teaspoon kosher salt, cumin, and coriander. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally and mashing a bit with the back of a spoon, 10 to 15 minutes, or until the potato and cauliflower are tender. Turn off the heat. Let cool slightly
Ladle about 2/3 of the vegetable chunks and a little bit of liquid into a blender and blend until smooth (or use an immersion blender and leave some chunkiness un-blended). Be careful! This is hot! Duh. Return the blended soup to the pot; heat over medium and stir to combine, heating everything through.
Serve the soup with black pepper and parmesan on top.