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