I love soup, but especially cream based soup.  Unfortunately my slight lactose intolerance and general health do  not appreciate frequent indulgences.  The other day I found a recipe for corn chowder, and it saddened my heart to see the LARGE amount of butter, flour, and cream in it.  Then I remembered the leek soup that I made a while ago and how it was quite cream-like while using a cauliflower puree.  Thus, I decided to combine various ideas and come up with my own corn chowder recipe.  Tadaaaa!

Healthified Corn Chowder

  • 3 cups cauliflower
  • 1 can of corn
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp thyme
  • 1 clove garlic
  • 1 1/2 cup vegetable broth
  • 1/4 cup all purpose flour
  • 1 medium potato, chopped
  • 3 carrots, chopped
Place cauliflower and liquid from the corn in a microwave safe dish and cover with saran wrap.  Cook for about 9 minutes, or until cauliflower is tender.  Carefully transfer cauliflower and liquid to a blender.  Add about 1/4 cup of corn.  Puree until smooth.  Transfer puree to a medium saucepan.  Add broth, garlic, salt, pepper, and thyme and bring to a boil.  Reduce heat, and gradually whisk in 1/4 cup of all-purpose flour. Return to a simmer.  Add remaining ingredients.  Cook for about 15-18 minutes or until vegetables are tender. 

You can garnish with basil or more thyme or serve with garlic toast!

You can use corn starch instead of flour if you’re going for GF.  It’s just for thickening :)

And here is my crappy picture =D