Roasted Corn and Cauliflower Chowder

in SOUPS September 16, 2020 0 comments

The best soups are often simply made. Simple ingredients turned into something so delicious! This Roasted Corn and Cauliflower Chowder is no different!

Simple Chowder, Sorta

Okay, yes, simplicity is good. And really, this soup is simple, but not in the ready-in-10-minutes, kind of way. It’s simple because the methods are easy to execute. There are really only 2 things happening here, but both take some TIME. First, you’ve got to roast the veggies, which takes about 25 minutes. Then you’ve got to quickly saute some other veg and then let it all simmer, because, you know, it’s chowder.

Roasted Corn and Cauliflower Chowder

Roasting the corn and cauliflower may seem like an unnecessary step, but I promise that it’s not. The roasting adds so much good, rich flavor to this chowder. So don’t skip it. And it’s a simple (yep, that’s the theme here) cooking method that doesn’t require much fuss or clean-up. That’s always good.

Now It’s Your Turn

Grab your corn and cauliflower and get cooking. And remember, you’ve got this! If you run into any obstacles, reach out to me here or on Instagram at @cookinRD! And if you need more soup recipes, try my Homemade Chicken Noodle Soup (my fav!) or Pumpkin Lentil Soup!

Roasted Corn and Cauliflower Soup

Author: Sara Haas
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x

Print Recipe

Description

Corn and cauliflower are good, but they’re GREAT when roasted and turned into a soup! Warm up with a bowl of this Roasted Corn and Cauliflower Chowder.

Ingredients

Scale

1 head cauliflower, cut into florets
2 tablespoons extra virgin olive oil, divided
2 large ears of sweet corn, husks removed
½ tsp kosher salt, divided
1 medium yellow onion, diced
1 red, orange or yellow bell pepper, diced (reserve some for garnish)
½ jalapeño, diced
2 garlic cloves, minced
1 teaspoon ground cumin
4 cups low sodium chicken broth
1 lime, zest and juice
¼ teaspoon kosher salt
¼ cup fresh cilantro, roughly chopped

Instructions

Preheat the oven to 450’F.
Line a large baking sheet with foil and add the cauliflower. Drizzle with 2 teaspoons oil, then toss with hands to coat. Place corn on a separate sheet of foil, drizzle with 1 teaspoon oil and fold up to close. Place corn and cauliflower in the oven and roast until tender, stirring (cauliflower) and flipping (corn) once halfway through cooking time, about 25 minutes.
Heat 1 tablespoon oil in a large pot over medium heat. Add onion, bell pepper and jalapeño and cook until softened, about 5 minutes. Add garlic and cumin, cook 1 minute more. Add chicken broth, bring to a boil then reduce heat to a simmer, cover and cook 30 minutes.
Remove half of the mixture and carefully puree in a blender.* Add back to pot. Add the lime juice and remaining salt. Garnish with cilantro before serving.