One-Pot Wonders

Red Pepper and Cauliflower Chowder

October 24, 2014
6 Ratings
Photo by Alpha Smoot
Author Notes

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

  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 3
  • For the soup:
  • 1 tablespoon olive oil
  • 2 cloves garlic, roughly chopped
  • 1 small yellow onion, peeled and diced
  • 1 red bell pepper, cored and diced
  • 1 large russet potato, peeled and diced
  • 2 cups roughly chopped cauliflower
  • 2 cups vegetable stock
  • 1 cup whole milk
  • 1 bay leaf
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • For serving:
  • Grated parmesan
  • Freshly ground black pepper
In This Recipe
  1. 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.
  2. 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
  3. 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.
  4. Serve the soup with black pepper and parmesan on top.

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A fan of female driven comedies, a good beat, your hair today, and making foods for friends.