- Prep-time: / Ready In:
- Serves 4-6
- Serving size: ¼ of recipe
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You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily Herbaceous Cauliflower Crowded Chowder,” she cracks up.
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Ingredients
- 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks
- ½ small onion, peeled and chopped
- 3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved
- 2 medium carrots, peeled and diced
- 2 stalks of celery, chopped
- ¼ cup chopped red bell pepper
- 1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about ½ pound)
- 1 clove garlic, peeled and minced
- 2 tablespoons chopped thyme
- ⅛ teaspoon white pepper
- 2 teaspoons ground cumin
- 3 tablespoons chopped dill
- Salt to taste
Instructions
- In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.
- Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Season with salt and stir well.
Nutritional Information:
Per serving (¼ of recipe): 365 calories, 82 g carbohydrates, 11 g protein, 1.9 g total fat, 0.4 g saturated fat, 0 g cholesterol, 150 mg sodium, 11 g fiber, 11 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (14)
(5 from 6 votes)Delicious! I've made this soup many, many times and it's one of my favorites! Everyone I make it for loves it.
The dill is added with the other seasonings?
I would love to see the video on this veggie chowder, but it isn't loading? I just wanna see how the veggies are cut?
I wanna make this chowder for my daughter-in-law who is vegan! I was wondering if I can use cream corn instead of scrapping the cobs?
I just saw that someone did use cream corn..
This is over-the-top delicious. I made a little change. I used 1-1/2 pounds potatoes and more of each vegetable. I also used vegetable broth instead of water.
This is excellent! To make the soup quicker, I use a can of creamed corn and a can of regular corn.
Has anyone froze this yummy soup?
I freeze some every time I make it. Too much for 2 people. Freezes just fine.
easy (especially if you use a blender wand rather than the blender method) and delicious.
Most excellent 'chowder'. I did not use corn cobs, I used frozen sweet corn. Dee-licious!
I love how creamy this chowder is. I used all cauliflower. I blended all of the soup until almost puréed. Very satisfying.
My family and I devoured this dish immediately! Added extra potatoes (on accident but ended up perfect) and blended four cups of the soup to make it extra thick! This is a nice, light, yet flavorful dish and am looking forward to making it again!
This chowder was delicious