Creamy Cheddar Cauliflower Corn Chowder
All the C’s in one thick, comforting and delicious bowl of soup.
This soup is absolutely a yummy bowl of love. If you’re a fan of corn and cheese, like me, this is IT right here. You need to make this asap. I could eat this once a week, winter OR summer.
This recipe is courtesy of the amazing Skinny Taste, Gina we love this one! And it’s fairly simple to make too. It’s all prepared in one pot with just the cauliflower being pureed in the blender. And that’s the best part – it creates the super creamy texture of the soup and adds extra nutrients and vitamins. Win win.
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Cheddar Cauliflower Corn Chowder
- 8 strips bacon, chopped
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 2 tbs flour
- 1/4 tsp turmeric
- 1 tsp fresh thyme
- salt and pepper to taste
- 4 cups low sodium chicken broth
- 2 small Yukon gold potatoes, diced
- 1 small cauliflower, main stem removed to separate the large stalks
- 1 lb frozen corn kernels, thawed
- 1 cup half and half
- 1 cup shredded white cheddar cheese
- In a large pot, over medium heat, cook your bacon pieces until crispy. Remove them from the pot and transfer them to a paper towel lined plate.
- Add in the onion and sauté for 4 minutes. Toss in the garlic and stir until fragrant. Next sprinkle in the flour and mix for 1 minute to coat. Next add in the seasonings, salt and pepper to taste too. Pour in the broth, potatoes, and cauliflower. Bring the soup to a boil and then lower the heat to a simmer. Cover and cook for 20 minutes.
- Using a slotted spoon, transfer the cauliflower stalks, 1 cup of the soup broth and 3/4 cup of the corn to a blender or food processor. Blend until smooth. Transfer this mixture back to the pot along with the remaining corn, the half and half and the cheese. Bring to a simmer and cook on low for 3 minutes. Taste and adjust seasonings if necessary.
- Serve with the reserved bacon.
Recipe courtesy of Skinny Taste.
Calories: 463kcal | Carbohydrates: 54g | Protein: 21g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 517mg | Potassium: 1136mg | Fiber: 6g | Sugar: 10g | Vitamin A: 575IU | Vitamin C: 56mg | Calcium: 328mg | Iron: 3mg
I’ll be honest, when I first made this I thought it was just ok and I didn’t keep the recipe to make again. But since I had made a larger pot, I froze some. Reheated it over the weekend and it was good, reheated some of those leftover again today for lunch and enjoyed it so much that I came back to look for the recipe again. This is a great soup for when you get bored with the same old routine and, in my opinion, gets better the more times you cook it!
Hey linda! So basically the soup grew on you over time! LOL love it! Well I’m glad that you ended up loving it! Thank you for the comment and rating too!
Delicious! I took quite a lazy way of making it (using canned diced potatoes instead of cooking raw and using 2 bags of microwaveable cauliflower rice for the blended part) but it came out amazing! This is my third time making a recipe from your site and each one of them are 10/10.