Roasted Cauliflower Corn Chowder
Cauliflower Corn Chowder is a lightened up creamy, comforting soup. It's quick and easy to make and has all the flavor of classic corn chowders with a little less guilt.
Servings: 4 servings
- 4 cups cauliflower florets * from one small head
- 2 tablespoons extra virgin olive oil * divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 strips turkey bacon * cut into thin strips, or diced
- 1/3 cup onion * finely diced from 1 small onion
- 2 cloves garlic * minced
- 1 14oz can creamed corn
- 1 12oz can evaporated milk
- 1 cup vegetable stock
Preheat oven to 425°F.
Toss the cauliflower florets with 1 tablespoon of the olive oil, then spread them onto a sheet pan and season with salt and pepper.
Roast, tossing halfway, for 20-25 minutes or until just fork-tender.
While the cauliflower is roasting, heat the remaining olive oil in a Dutch oven or stock pot over medium heat.
Add the bacon and cook, stirring frequently, until it's just starting to crisp.
Mix in the onion and garlic and cook an additional 2-3 minutes or until softened.
Stir in the creamed corn, evaporated milk, and vegetable stock.
When the cauliflower is done roasting, stir it into the soup.
Taste and season with salt and pepper, as needed.
Tips and Techniques for the Best Cauliflower Corn Chowder
- If you must substitute the evaporated milk, the best option is to use a combination of whole milk and half-and-half.
- If you substitute pork bacon, be sure to drain the excess grease after cooking it and before adding the garlic and onion.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.
Serving: 1serving | Calories: 290kcal | Carbohydrates: 34g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 964mg | Potassium: 709mg | Fiber: 3g | Sugar: 15g | Vitamin A: 402IU | Vitamin C: 56mg | Calcium: 253mg | Iron: 1mg