Corn and Cauliflower Chowder
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Serves: 6-8 bowls
 
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • ½ red pepper, diced
  • 1 jalapeño pepper, diced, some (but not all) membranes removed
  • 1 teaspoon ground cumin
  • a pinch of chili flakes
  • a pinch of dried oregano
  • 4 baby or 1 medium potato, cubed
  • 1 head cauliflower, cut into florets
  • 2 cups frozen sweetcorn
  • 5 cups water
  • 1 tablespoon bouillon paste
  • salt and pepper
  • squeeze of lemon juice
Instructions
  1. Heat the olive oil in a medium pot over medium heat. Add the onion, red pepper, and jalapeño. Cook for 2-3 minutes until softened.
  2. Add the cumin, chili flakes, and oregano. Stir to mix and cook for 1-2 minutes.
  3. Add the potato, cauliflower, and corn, and stir to coat in spice & onion mixture.
  4. Add 5 cups of water and the bouillon paste, stirring to dissolve the bouillon, and bring to a simmer.
  5. Cook for about 15 minutes, or until the cauliflower and potato are softened.
  6. Remove 3 cups of mixture to a medium bowl or measuring jug and puree with an immersion blender. Add the puree back to the pot and stir to combine. Leave as is or blend further to reach desired chowdery texture.
  7. Add a squeeze of lemon juice and salt and pepper, to taste.
  8. Serve with a swirl of plain yogurt or sour cream and some cilantro leaves.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/corn-and-cauliflower-chowder/