Last Friday was rainy and chilly. It just seemed like a soup kind of night. It wasn’t quite cold enough for chili and kale and white bean soup wasn’t what I wanted either. Besides I knew I didn’t have any kale. When I looked in the fridge I found a large cauliflower, carrots, and several ears of corn. So I went in search of a recipe that would use those ingredients. I made a few minor changes and this is the end result. Normally, I wouldn’t blog about a recipe, I would just add it to the recipe of the month selections. However, when I got several inquiries I decided to go ahead and post it just in case there is one more soup kind of night. If you like it – sign up for recipe of the month.
Cauliflower Corn Chowder
4 pieces bacon
2 cloves garlic minced
1 medium onion diced
2 carrots, peeled and diced
2 stalks celery diced
1 head cauliflower chopped
1 bay leaf
¼ cup flour
4 cups chicken broth
1 cup milk
3 ears of NON GMO corn – roasted on grill
Sea salt, freshly ground pepper
Cook bacon in large heavy pan until crisp. Put on paper towel to drain. Discard all grease except for ½ Tablespoon.
Add butter, melt
Add garlic, onion, carrots, celery and cook till tender – about 4 min.
Add cauliflower and bay leaf and cook till tender – about 4 min. Stir to coat vegetables
Stir in flour
Carefully add broth and milk and simmer for about 15 min. till slightly reduced
Remove most of the vegetables and puree them. Add back to broth and stir it in.
Cut corn off the cobs and add it to the mixture. Cook for 2 more minutes
Add Salt and pepper to taste
Ladle soup into individual bowls, top with broken pieces of bacon and radish sprouts.
I used a cast iron dutch oven. It works really well for cooking the bacon- gets nice and crisp and keeps splatter from getting all over the stove. peppered bacon is always what I buy just because I like the extra spice! I actually almost forgot the flour and added it in after I added the broth and milk – still worked just fine. Without thinking I pureed all the vegetables in my vitamix. You can leave a few in the broth – just gives a different appearance and texture. I used fresh corn on the cob, but you could use frozen. I would probably toast it a little in the oven with a little butter – just to bring out the flavor. Just make sure you don’t burn it or allow it to dry out. I topped each bowl with bacon crumbles and radish sprouts that I get from one of my health partners-skolex. This recipe makes 4 bowls, but since there are only two of us – we had it for lunch the next day. It was even better then. I served gluten free cheese straws on the side. Garlic bread would also be good. This recipe was really a pleasant surprise. I thought it would be good, but it definitely exceeded my expectations! Don’t forget to sign up for recipe of the month .