Baby, it's cold out there! With the snow falling and the temperature dropping, I'm ready for a bowl of comforting soup. What could be better than a silky-creamy one made healthy? This soup is known for its silkiness thanks to cream and lots of cheese. I replaced the cream with cauliflower puree, reduced the amount of cheese and bacon, and came up with the most delicious version of corn chowder.
Ingredients for a Healthier Corn Chowder:
8 cups of broth, vegetable or chicken
4 thick slices of bacon, diced
2 bags frozen cauliflower
8 ears of corn, corn cut off of the cob and cobs discarded or 2 bags frozen corn
1 large onion, diced
3/4 cup sliced scallions
3/4 cup diced celery
1 cup small diced potatoes
2 teaspoons chopped garlic
6 ounces shredded cheddar cheese
1 teaspoon + 1/2 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon dried thyme
Time-Saving Tip: Prepare the soup a few hours in advance and gently reheat before serving.
Let's see what we need.
We're ready to cook.
Cook the cauliflower according to package directions. Transfer the mixture to a blender with the broth and process until smooth. Set aside.
Brown the bacon in a large pot and transfer to a paper-towel-lined plate when cooked.
Pour the bacon grease out of the pot and return 3 tablespoons; discard the rest or save for another use.
Add the onions, celery, scallions, and potatoes to the pot. Season with 1 teaspoon of salt and the pepper. Saute for 3 minutes, lower the heat and add the garlic. Cook for another minute, and transfer the corn to the pot.
Stir the corn until combined with the vegetables and add the cauliflower puree. Simmer until heated and stir in the bacon. Turn off the heat and add 1/2 teaspoon of salt and stir in the cheese until melted.
It's ready! A Healthier Corn Chowder is deliciously creamy and flavorful; it's like a hug in the bowl.
Enjoy!
A Healthier Corn Chowder:
8 cups of broth, vegetable or chicken
4 thick slices of bacon, diced
2 bags frozen cauliflower
8 ears of corn, corn cut off of the cob and cobs discarded or 2 bags of frozen cor
1 large onion, diced
3/4 cup sliced scallions
3/4 cup diced celery
1 cup small diced potatoes
2 teaspoons chopped garlic
6 ounces shredded cheddar cheese
1 teaspoon + 1/2 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon dried thyme
Cook the cauliflower according to package directions. Transfer the mixture to a blender with the broth and process until smooth. Set aside.
Brown the bacon in a large pot and transfer to a paper-towel-lined plate when cooked.
Pour the bacon grease out of the pot and return 3 tablespoons; discard the rest or save for another use.
Add the onions, celery, scallions, and potatoes to the pot. Season with 1 teaspoon of salt and the pepper. Saute for 3 minutes, lower the heat and add the garlic. Cook for another minute, and transfer the corn to the pot.
Stir the corn until combined with the vegetables and add the cauliflower puree. Simmer until heated and stir in the bacon. Turn off the heat and add 1/2 teaspoon of salt and stir in the cheese until melted. Time-Saving Tip: Prepare the soup a few hours in advance and gently reheat before serving.