creamy corn chowder (with no cream!)
The recipe creamy corn chowder (with no cream!) can be made in about 45 minutes. One serving contains 472 calories, 18g of protein, and 28g of fat. This recipe serves 4. For $3.37 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 55 people have made this recipe and would make it again. It is brought to you by Greens And Chocolate. It works well as a main course. Head to the store and pick up bacon, milk, fresh corn, and a few other things to make it today. It is a good option if you're following a gluten free diet. Overall, this recipe earns a pretty good spoonacular score of 79%. If you like this recipe, take a look at these similar recipes: Creamy Corn Chowder, Creamy Corn Chowder, and Creamy Corn Chowder.
Servings: 4
Ingredients:
bacon, chopped, for topping
2 carrots, diced
1 head of cauliflower, cut into small florets
cheese, for topping
chives, for topping
2 cups corn (frozen or fresh cut off the cob)
2 cloves garlic, minced
1/2 cup milk (I used skim)
2 tbsp olive oil
1 large onion, diced
3 cups diced red potatoes
1/2 tsp salt
5 cups vegetable broth, divided
Equipment:
dutch oven
blender
bowl
ladle
Cooking instruction summary:
Bring 4 cups of vegetable broth to a boil.Add cauliflower, reduce to simmer, and let cook for 10-15 minutes, until cauliflower is fork tender.Once cauliflower is cooked, remove from heat. Add to blender along with milk, and blend until pureed. Depending on the size of your blender, you may have to do this in batches.Set cauliflower cream aside.In large soup pot or dutch oven, heat olive oil over medium heat.Add onion and carrots and cook until starting to soften, about 5 minutes.Add garlic and cook another minute.Next add the potatoes, then remaining 1 cup of vegetable broth and cauliflower cream.Bring to a boil, then simmer for 15-20 minutes, until potatoes are tender.During last 5 minutes, add the corn. Ladle into bowls and top with bacon, chives, and cheese.Enjoy!
Step by step:
1. Bring 4 cups of vegetable broth to a boil.
2. Add cauliflower, reduce to simmer, and let cook for 10-15 minutes, until cauliflower is fork tender.Once cauliflower is cooked, remove from heat.
3. Add to blender along with milk, and blend until pureed. Depending on the size of your blender, you may have to do this in batches.Set cauliflower cream aside.In large soup pot or dutch oven, heat olive oil over medium heat.
4. Add onion and carrots and cook until starting to soften, about 5 minutes.
5. Add garlic and cook another minute.Next add the potatoes, then remaining 1 cup of vegetable broth and cauliflower cream.Bring to a boil, then simmer for 15-20 minutes, until potatoes are tender.During last 5 minutes, add the corn. Ladle into bowls and top with bacon, chives, and cheese.Enjoy!
Nutrition Information:
covered percent of daily need
