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Author Notes: It's been a while since I made soup, and I need to add that this is one of my favorite recipes that I've shared this summer. The last "chowder" I made, is nothing at all like this one. It was a very light Spring Corn and Potato Chowder, but this right here is rich and creamy and will make you feel good all the way down to the bone. Yes, I know most of us are still in the midst of summer, but I promise you, you will enjoy this baby all times of the year. Now, don't shoot me, the star of this show is Cauliflower. And for good cause, because it works so well in this chowder. It holds up well, and even if you over cook it slightly, you won't mind it at all. I love the use of homemade croutons for this recipe, and for non-vegans, throwing in a little parmesean cheese at the end of the cooking process is an awesome idea as well. —Supper With Michelle - Michelle Braxton
Serves 4 - 5
- 2 Medium Carrots (sliced)
- 1 Medium Yellow Onion (diced)
- 1 Medium - large Potato (diced/about 1 cup)
- 2 tablespoons Un-Bleached Flour
- 3 tablespoons Olive or Vegetable Oil (or an oil of your choice)
- 1 Medium Head of Cauliflower (cut into bite size pieces)
- 1 Corn on the Cob (the corn cut off)
- 3 cups Vegetable Broth (or water)
- 1 cup Heavy Unsweetened Coconut Milk (or Heavy Cream for non-vegans)
- 1 Bay Leaf
- 1 teaspoon Sea Salt
- 1/4 teaspoon Cajun Seasoning (optional)
- Suggested Toppings: A few grinds of Ground Black Pepper A bit of fresh Parsley (roughly chopped) Homemade Croutons Grated Parmesean Cheese (for non-vegans)
- In a large pot, heat oil on a medium flame. Add in onions, potatoes, and carrots. Saute them for about 5 - 10 minutes or until the potatoes have soften a bit. Then add in cauliflower and cajun seasoning and saute for an additional 5 - 10 more minutes and then stir in flour and let that brown a little, about 5 minutes or so. Then add in vegetable broth, corn, bay leaf and be sure to use your spoon to stir in all the browned bits on the bottom of your pot, if you have any. Bring the broth to a boil and then turn the heat down low, add in milk and let simmer for 10 minutes. Remove bay leaf, taste your chowder and add in sea salt to taste.
- **I used the flour to aide in thickening the chowder, but if your chowder is too thick, then add in a little more vegetable broth, but it should be fine. I found that, some people like their soup thick, and some like it a little more soupy...so I always try to find a balance. But you adjust the liquids to your liking. **
- Now get yourself a big bowl, serve up a little soup, put your toppings on, and enjoy! xoxo