Cauliflower Corn Chowder Cauliflower Corn Chowder

Jeff Coulson Author: Cauliflower Corn Chowder

Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chowder. Be sure to remove the vent from your blender lid and cover the hole with a tea towel to relieve any pressure caused by blending the hot soup.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In Dutch oven or large heavy pot, heat oil over medium-high heat; sauté onion, garlic and 2 tsp of the thyme just until onion is softened, about 3 minutes. Stir in corn kernels, cauliflower, broth, salt, pepper and 1/2 cup water; bring to boil. Reduce heat, cover and simmer until cauliflower is tender, about 8 minutes.

In blender, purée 4 cups of the soup until smooth; return to pot. Whisk milk with flour; stir into soup. Add red pepper; bring to boil. Reduce heat; simmer, uncovered and stirring occasionally, just until red pepper is tender and soup is slightly thickened, about 2 minutes. Stir in lemon juice. Sprinkle with remaining thyme.

Change it up - Chicken and Cauliflower Corn Chowder: Stir in 2 cups chopped cooked chicken breast along with the red pepper.

Nutritional facts per serving: about

  • Fibre 6 g
  • Sodium 317 mg
  • Sugars 9 g
  • Protein 7 g
  • Calories 198.0
  • Total fat 7 g
  • Potassium 446 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 31 g


  • Iron 10.0
  • Folate 38.0
  • Calcium 10.0
  • Vitamin A 11.0
  • Vitamin C 133.0
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Cauliflower Corn Chowder