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
Ingredients
Method
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
%RDI
- Iron 10.0
- Folate 38.0
- Calcium 10.0
- Vitamin A 11.0
- Vitamin C 133.0
