Imagine a creamy, soul-warming soup that transforms humble vegetables into a culinary masterpiece that will make your taste buds dance with joy! This Roasted Corn Cauliflower Chowder isn't just another soup - it's a flavor explosion that combines the sweet, caramelized notes of roasted cauliflower with the sunny brightness of corn, creating a dish so delicious it'll have everyone at your dinner table asking for seconds. Whether you're a busy home cook looking for a quick meal or a foodie seeking a restaurant-quality experience, this chowder is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 2 cups corn (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- Salt and pepper to taste
- 1 tsp thyme
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, prepare the cauliflower by chopping it into bite-sized florets. Place the chopped cauliflower on a baking sheet.
- Drizzle the cauliflower with olive oil and season with salt and pepper. Toss to coat evenly. Spread the cauliflower in a single layer on the baking sheet and roast in the preheated oven for about 20 minutes, or until the florets are golden brown and tender. Stir halfway through to ensure even roasting.
- While the cauliflower is roasting, prepare the rest of the chowder. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent burning. The garlic should be fragrant but not browned.
- Stir in the corn (if using frozen corn, there's no need to thaw it first) and cook for another 3-4 minutes, allowing the corn to warm through and develop flavor.
- Once the cauliflower is roasted, add it to the pot along with the vegetable broth and thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- After simmering, use an immersion blender to puree the chowder until smooth. If you prefer a chunkier texture, you can blend only half of the chowder and leave the rest as is.
- Stir in the milk and heat the chowder over low heat until warmed through. Taste and adjust seasoning with salt and pepper as needed.
- Once heated, remove the chowder from the heat and serve hot. Garnish with additional thyme or a sprinkle of black pepper if desired. Enjoy your Roasted Corn Cauliflower Chowder!
Tips
- Roasting is Key: Don't rush the cauliflower roasting process. Those golden-brown edges develop incredible depth of flavor that makes this chowder extraordinary.
- Texture Matters: Use an immersion blender for ultimate control. Want a super smooth chowder? Blend everything. Prefer some chunks? Blend only half the mixture.
- Seasonal Flexibility: While fresh corn is amazing, frozen corn works perfectly too. Just ensure you don't thaw it beforehand to maintain its sweet, crisp texture.
- Milk Options: For a richer chowder, use whole milk or even half-and-half. For a lighter version, skim milk works great. Dairy-free? Try unsweetened almond or oat milk.
- Garnish Game: Elevate your chowder with toppings like crispy bacon bits, fresh chives, a sprinkle of smoked paprika, or even some toasted pumpkin seeds for extra crunch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 10mg
