Corn Chowder

I combined the creamy cauliflower base from a Post Punk Kitchen recipe with my own explorations in corn chowder making from college.  Its a good summer food, when the corn is fresh, and I usually serve with fresh bread.  Rosemary olive oil bread from whole foods made a nice combination.

Corn Chowder Ingredients:

2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower, cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Big pinch fresh thyme
Lots of black pepper
1 tablespoon cornstarch
6 ears fresh sweet corn, uncooked and scraped from the cob with a paring knife
1 to 2 cups diced golden potatoes
1/2 diced sweet onion
1 diced red pepper
1/2 cup (more or less) of unsweetened almond milk
Fake bacon



Corn Chowder Preparation:

1. Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. 
2. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
3. Vigorously mix together the final cup of broth and the cornstarch until dissolved. 
4.  Lower heat a bit so that the soup is at a slow boil. Mix in the broth/cornstarch and cook uncovered for another 5 minutes until slightly thickened. stirring often. 
5. Remove from heat. Use a blender to puree until smooth. Taste for salt and seasoning.
6. Return to the stove over medium heat and add the potatoes, corn, and onion, cover and let cook for until tender. 
7. Add the red pepper and almond milk and cook until red pepper is tender. Salt and pepper to taste.
8. Serve with crumbled fake bacon, or bacon bits, on top.