Charred cauliflower and corn chowder recipe
Warming chowder gets a veggie twist with the help of cauliflower and corn. Charring the vegetables gives a smoky depth of flavour that complements the creamy, cheesy broth. Grab a spoon, dig in and enjoy.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 391 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 500g frozen cauliflower florets, defrosted
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 tbsp plain flour
- 250g floury potatoes, peeled and cut into 1cm cubes
- 1 garlic clove, crushed
- 2 thyme sprigs
- 1 vegetable stock pot, made up to 400ml
- 400ml milk
- 320g frozen sweetcorn
- 4 spring onions, trimmed and cut into 1cm pieces
- 2 slices wholemeal bread
- 50g mature Cheddar, grated
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Shop ingredientsEach serving contains
- Energy
- 1640kJ 391.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 1.8g
- Sugars
- 15g
of the Reference intake
Carbohydrate 45.2gProtein 17.4gFibre 5.9g
Method
- Preheat the grill to high. Pat the cauliflower dry with kitchen paper and put on a baking tray. Drizzle with 1 tbsp oil, season, toss to coat, then arrange in a single layer. Grill for 10-15 mins, turning halfway, until golden brown and lightly charred at the edges. Transfer to a plate.
- Meanwhile, heat 1 tbsp oil in a large pan over a medium heat. Fry the onion for 6-8 mins until tender, then stir in the flour, potatoes, garlic and thyme. Fry for 2 mins.
- Add the stock, milk and half the sweetcorn to the pan. Simmer over a medium heat for 15-20 mins until the potatoes are tender; season well. Discard the thyme sprigs.
- Add the remaining sweetcorn and the spring onions to the baking tray and grill for 6-8 mins until the sweetcorn is lightly charred. Grill the bread for 1 min each side. Sprinkle over the cheese and grill for 2 mins until bubbling. Cut into croutons.
- Stir the grilled cauliflower into the chowder and season to taste. Divide between 4 bowls, then scatter with the charred corn, spring onions and croutons.
- See more Cauliflower recipes
Freezing and defrosting disclaimer
Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
