Cauliflower-Base Corn Chowder Recipe

Name: Cauliflower-Base Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Bacon Slices; 1 Medium (2 Lb) Head of Cauliflower, cut into florets; 6 cups Vegetable (Chicken) Stock; 2 teaspoons Garlic Powder; 1/2 teaspoon Celery Seed; 1/4 teaspoon Nutmeg; 1/8 teaspoon Cayenne Pepper; 1/4 teaspoon Salt; 1/4 teaspoon Black Pepper; 1 Large Red Bell Pepper, chopped; 1 Large White Onion, chopped; 3 Large Potatoes, peeled and chopped; 2 cups Corn; 2 Bay Leaves

Servings: persons

6 Bacon Slices
1 Medium (2 Lb) Head of Cauliflower, cut into florets
6 cups Vegetable (Chicken) Stock
2 teaspoons Garlic Powder
1/2 teaspoon Celery Seed
1/4 teaspoon Nutmeg
1/8 teaspoon Cayenne Pepper
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 Large Red Bell Pepper, chopped
1 Large White Onion, chopped
3 Large Potatoes, peeled and chopped
2 cups Corn
2 Bay Leaves

1
Bring a large stockpot to medium heat and cook the bacon for 7 minutes, turning to cook all sides. Remove bacon from heat to a cutting board.
2
Add vegetable (or chicken) stock to the pot and turn heat to high. Add the cauliflower, garlic powder, celery seed, nutmeg, cayenne, salt and pepper, and stir well to combine. Cover the pot and reduce heat to medium. Simmer for 20 minutes.
3
Transfer the contents in two batches to a blender and blend until liquefied.
4
Transfer the blended cauliflower back to the pot, adding the peppers, onions, potatoes and corn. Chop the bacon into small pieces and add to the pot. Stir the contents well to combine and bring to a boil. Cover and reduce heat to medium-low. Allow to simmer for 20 minutes and remove the pot from heat.
5
The chowder will be very hot when serving as the thickness of the cauliflower base seems to retain the heat well. Enjoy!!

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 Bacon Slices, 1 Medium (2 Lb) Head of Cauliflower, cut into florets, 6 cups Vegetable (Chicken) Stock, 2 teaspoons Garlic Powder, and more.

Yes, Cauliflower-Base Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower-Base Corn Chowder

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