Corn and Cauliflower Chowder
 
 
Creamy corn and cauliflower chowder topped with a spicy yet refreshing chili-peanut topping.
Yield: 4 servings
Ingredients
  • 2 tbsp olive oil
  • 2 leeks, washed, trimmed, and thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 lb cauliflower, cut into small florets
  • 1 lb frozen corn, divided
  • 1 (13.5 oz) can coconut milk
  • 1 tsp better than bouillon vegetable base or vegetable stock powder
  • juice of ½ lemon
For the topping
  • 2 tbsp olive oil
  • 1 serrano pepper, thinly sliced
  • 4 scallions, thinly sliced
  • ¼ cup chopped, roasted unsalted peanuts
  • bunch of basil
Instructions
  1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add in the leek and a pinch of salt. Saute for 5-10 minutes, or until tender and caramelized. Add in the garlic and cook until fragrant, about 1-2 minutes.
  2. Stir in the cauliflower florets, all but a handful of the corn, the coconut milk, better than bouillon, and 3½ cups of hot water. Season to taste with salt and black pepper. Bring to a boil and simmer for 20 minutes. Blend until smooth with an immersion or regular blender. Stir in the lemon juice and season to taste with salt and black pepper.
For the topping
  1. Heat a medium pan over medium heat. Add the oil to the pan along with the reserved corn, serrano pepper, scallions, and peanuts. Cook until the corn is charred and the nuts are toasted.
To serve
  1. Divide the soup among serving bowls. Top with spoonfuls of the spicy corn topping, fresh basil, and a drizzle of olive oil.
Notes
Recipe from One: Pot, Pan, Planet
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/04/corn-and-cauliflower-chowder.html