This Cauliflower Chowder is a hearty dish, filled with vegetables and super easy to make. Delicious and quick!
When I think of chowder, I think of a hearty meal. You can make it in so many ways, with so different ingredients, and to choose the one you like best. 🙂
I’ve seen that the cauliflower chowder is usually made with bacon, I skipped the bacon because I didn’t have on hand and because we eat bacon very rarely.
I remember that I’ve made a chowder 2-3 years ago and it was really good, so I wanted to make it again.
I am not so much into making foods with flour, milk or cream, I just don’t like it that much, but this recipe is an exception. The cream is very used in foods like cream soups, but I don’t use it.
I make my cream soups without cream and it tastes amazing.
I don’t need all that cream to make a delicious cream soup. I’m kinda repeating myself, but it’s true. 🙂
- one small head of cauliflower, roughly chopped
- one stalk of celery, chopped
- one onion, chopped
- two cloves of garlic, chopped
- two carrots, sliced
- three sun-dried tomatoes, chopped
- 30 g of peas
- 30 g of baby green beans, cut in 3
- one tablespoon of flour
- 150 ml of whole milk
- 1L of vegetable stock
- salt and pepper
- one bay leaves
- fresh parsley
- 30 g of cooked corn
Prepare all the ingredients for the chowder.
In a big pot add the onion, celery, and carrots and saute for 5-6 minutes. Add the garlic and the tomatoes and saute for 2 more minutes stirring constantly. Take the pot off the heat and add the flour. Stir for 1 minute to cover all the vegetables. Add the milk and the cauliflower, green beans, the bay leaves and the stock.
Season with salt and pepper.
Let the chowder come to a boil and then turn the heat down. Let it simmer until the vegetables are cooked through. Add the peas, parsley leaves, and corn. Take out the bay leaves and mash some of the cauliflower with a potato masher.