Creamy Corn Chowder with Roasted Cauliflower

Name: Creamy Corn Chowder with Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 cups vegetable broth; 1 head cauliflower, cut into small florets; 1/2 cup milk; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 3 cups diced red potatoes; 1 cup vegetable broth; 2 cups corn, fresh or frozen; 1/2 teaspoon salt; 4 strips bacon, chopped; Shredded cheddar cheese, for topping; Fresh chives, chopped, for topping

Recipe GLPRfc0134c1487681

American

Soup

45 min

384 cal

Servings: 4

Stovetop

Oven

SNAP eligible

This hearty, naturally creamy chowder gets its rich, velvety texture from puréed cauliflower instead of heavy cream. Tender potatoes, sweet corn, and a medley of vegetables create a satisfying, wholesome soup that's topped with crispy bacon, sharp cheddar cheese, and fresh chives for a delightful contrast in textures and flavors.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

4 cups vegetable broth

1 head cauliflower, cut into small florets

1/2 cup milk

2 tablespoons olive oil

1 large onion, diced

2 carrots, diced

2 cloves garlic, minced

3 cups diced red potatoes

1 cup vegetable broth

2 cups corn, fresh or frozen

1/2 teaspoon salt

4 strips bacon, chopped

Shredded cheddar cheese, for topping

Fresh chives, chopped, for topping

Directions

In a large pot, bring 4 cups of vegetable broth to a boil over high heat.
Add the cauliflower florets and reduce heat to a simmer. Cook for 10–15 minutes until the cauliflower is very tender and easily pierced with a fork. Remove the pot from heat.
Carefully transfer the cooked cauliflower and cooking broth to a blender, add the milk, and blend until completely smooth and creamy. Work in batches if your blender is small. Set the cauliflower cream aside.
In a separate large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and carrots, stirring occasionally, and cook for about 5 minutes until they begin to soften.
Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
Stir in the diced potatoes, the remaining 1 cup of vegetable broth, and the reserved cauliflower cream. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are completely tender.
During the last 5 minutes of simmering, add the corn and salt, stirring to combine and heat through.
Meanwhile, cook the chopped bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel to drain.
Ladle the hot chowder into bowls and garnish each serving with crispy bacon, shredded cheddar cheese, and fresh chopped chives. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard at Charlotte chains—no special trips needed—and the per-serving cost runs about $2.50 to $3.00 driven mostly by bacon and cheddar. The 45-minute stated time is honest for simmering and roasting, though actual prep including chopping vegetables adds a real 10 minutes, bringing it closer to 55 total. This is a forgiving weeknight dish that reheats well, feeds a family of four adequately, and celebrates local corn when it's in season; the only minor drawback is that roasted cauliflower can turn mushy if the dish sits before serving, so timing matters slightly.