Creamy corn-cauli chowder
Chowders are thick soups that generally contain seafood or vegetable, often with milk or cream. You can thicken a chowder with flour, potato or cheese. In this recipe I have thickened the soup with cauliflower and corn, which makes it healthy and hearty.
1-2 cloves of garlic (or to taste)
2 brown onions
1/2 head of cauliflower (in flowerets)
Chicken or vegetable stock
Tinned creamed corn
Tinned corn niblets
Seasonings: salt, pepper, chilli flakes, thyme, shallots, parsley
Method: Saute garlic and onions in olive oil for 5 minutes. Add chilli flakes, thyme and some parsley together with the cauliflower flowerets and sauté further 5 minutes. Add stock—bring to boil then simmer until cauliflower is soft. Let cool then puree with stick blender. Add creamed corn, corn niblets and shallots. Heat through. Add cream and season to taste. Heat and serve.
Serve with spicy tomato relish,
or sautéed prawns,
or crispy bacon and parsley.
This recipe’s food promise
The main ingredients in this soup are white and yellow vegetables. These combine to provide:
- vitamin C and folate
- antioxidants (flavonoids)
- immune system boost
- potential protection against cancer and ageing