Roasted Cauliflower and Corn Chowder

This Roasted Cauliflower and Corn Chowder is a hearty and comforting soup that showcases the earthy flavors of roasted cauliflower alongside the natural sweetness of fresh corn. Its creamy texture and medley of fresh herbs make it an elegant choice for chilly evenings or a satisfying starter for any meal. The roasting process of the cauliflower introduces a depth of flavor and a gentle smokiness that distinguishes it from traditional corn chowder.

The cauliflower florets are tossed with extra virgin olive oil, salt, paprika, and ground black pepper and roasted in the oven until golden brown and slightly caramelized. This step enhances the cauliflower’s natural flavor, making it a standout feature of the dish. After the cauliflower is roasted, it’s blended with vegetable broth until the combination is smooth and creamy. This cauliflower puree is added to the chowder base, giving it a luxurious, velvety texture without the need for too much cream. The result is a chowder that feels indulgent but remains light and balanced.

The corn kernels are roasted alongside the cauliflower, allowing them to char slightly and develop a sweet, smoky flavor. Roasting the corn intensifies its natural sweetness and brings out a richer, caramel-like undertone that complements the chowder’s creamy base.

To build the foundation of the chowder, an aromatic combination of onions, garlic, carrots, and celery, are sautéed in butter and extra virgin olive oil. This aromatic base builds layers of flavor that create a perfect balance with the roasted cauliflower.

Once the aromatic vegetables have softened, potatoes are added to the pot alongside the cauliflower purée. The potatoes are simmered in this purée for about 15 minutes, allowing them to soften before the roasted corn kernels are added. Another 10 minutes of simmering allows the sweet, smoky corn flavors to meld with the chowder.

SUGGESTED RECIPE: Creamy Corn Clam Chowder

To finish, heavy whipping cream and freshly grated Parmesan cheese are stirred into the chowder, enhancing its richness and giving it a savory depth. Fresh thyme and parsley are added for a burst of herbaceous flavor, rounding out the dish. The thyme, in particular, pairs beautifully with both the cauliflower and corn, adding warmth and complexity.

For garnish, a dollop of sour cream and a drizzle of extra virgin olive oil take the presentation to the next level, providing a creamy contrast to the chunky vegetables. A sprinkle of reserved thyme and parsley adds a pop of color and amplifies the fresh flavors. The final product is a chowder that is as visually appealing, delicious, and packed with nutrition.

This Roasted Cauliflower and Corn Chowder strikes a harmonious balance between comfort food and sophisticated taste. It’s versatile enough to serve as a hearty meal, making it ideal for both solo dining and larger gatherings.

What makes a chowder?

Chowders have a rich history and an even richer taste profile. They trace their roots back to coastal regions, particularly in the northeastern United States and parts of Canada. However, their origin is debated. “chowder” primarily refers to a thickened soup, usually creamy in texture, and often contains seafood, though not always.

Simply put, a chowder is a comforting bowl of thick, rich soup. However, several unique characteristics distinguish chowders from other soup varieties:

• Texture and Thickness: Chowders are known for their thick and hearty consistency. While some soups can be brothy and light, chowders are often substantial enough to be a meal on their own.
• Cream or Milk Base: Traditional chowders usually have a base made from milk or cream, giving them a creamy texture. This is especially true for varieties like New England Clam Chowder. However, there are exceptions, like the tomato-based Manhattan Clam Chowder.
• Roux or Starch: Many chowders use a roux (a mixture of butter and flour) or a starch (potatoes) to achieve their thickness. Starchy ingredients like potatoes not only contribute to flavor and substance but also aid in thickening the chowder.
• Slow Cooking: Chowder ingredients are usually simmered at low heat for an extended period, allowing flavors to meld and deepen.

Roasted Cauliflower and Corn Chowder

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Roasted Cauliflower and Corn Chowder combines the smoky sweetness of roasted corn with the creamy richness of puréed roasted cauliflower, creating a comforting and flavorful soup. Finished with fresh herbs, Parmesan, and a dollop of sour cream, it’s a satisfying dish perfect for any occasion.

Ingredients

• 1 large head of cauliflower, cut into florets

• 4 ears of corn, kernels removed

• 4 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 large carrot, chopped

• 1 stalk of celery, chopped

• 3 small potatoes, chopped

• 6 cups vegetable broth

• 1/2 cup heavy whipping cream

• 1/4 cup Parmesan cheese, grated

• 1/2 teaspoon paprika

• 1 tablespoon thyme leaves

• 1 tablespoon parsley, freshly chopped

• 2 bay leaves

• to taste, salt and ground black pepper

• for serving, sour cream

• for garnish, fresh thyme

• for garnish, freshly chopped parsley

Directions

• Roast the Cauliflower and Corn:
  Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of extra virgin olive oil, paprika, salt, and ground black pepper. Spread them on a baking sheet and roast for 30 minutes, until golden and tender.
  
  Toss the corn kernels with 1 tablespoon of extra virgin olive oil and roast on a separate baking sheet for 20 minutes, until they are browned and slightly crunchy.
• Sauté the Aromatics:
  Melt the butter with the remaining extra virgin olive oil over medium heat in a large pot. Add the onion, garlic, carrot, and celery. Season lightly with salt and ground black pepper. Sauté for 5-7 minutes until softened.
• Purée the Cauliflower:
  Transfer the roasted cauliflower florets to a blender along with the vegetable broth. Blend until the mixture is thoroughly pureed and has a smooth consistency.
• Add Potatoes and Cauliflower Purée:
  Stir in the potatoes, thyme, and bay leaves. Pour in the pureed cauliflower mixture, bring to a boil, then reduce to a simmer. Cook for 15 minutes, until the potatoes are slightly tender.
• Add Corn:
  Stir in the roasted corn kernels and cook the chowder for another 15 minutes.
• Finish the Soup:
  Remove the bay leaves. Then stir in the heavy cream, Parmesan cheese, and freshly chopped parsley. Season with salt and ground black pepper to taste.
• Garnish and Serve:
  Ladle the chowder into bowls. Garnish with thyme, parsley, a dollop of sour cream, and a drizzle of extra virgin olive oil.