This creamy hearty chowder is perfect for a typically cold South African day! In a chowder, corn is usually paired with potatoes to add creaminess and body. I have used cauliflower instead as it is lower in carbs and a little lighter than the potato version.
Ingredients Needed For the Chowder
Butter – adds a delicious flavour to cook and saute our aromatics in.
Aromatics – We’re using white onion, carrots, celery and fresh garlic.
Spices – Red Chilli flakes for a bit of heat.
Milk – I used coconut milk as its vegan and, it makes for a super creamy totally hearty soup! However, feel free to use any kind you’d like.
Stock – I used low-sodium vegetable stock. We want to control the salt content of our dish.
Corn – I used frozen corn as that is all I had, but dehusked fresh corn will also be suitable.
Seasoning – Salt and Freshly Ground Black Pepper.
Toppings – Corn, Fresh Basil, and Chopped Chilli Peanuts
CAULIFLOWER AND CORN CHOWDER
Author: Fazila Olla-Logday
Recipe type: Appetizer
Cuisine: South African
- 3 Tbles Butter
- 4 Garlic Cloves (Chopped)
- 1 Onion (Finely Chopped)
- 2 Carrots (Diced)
- 2 Celery Stalks (Diced)
- ½ Tsp Red Chilli Flakes (For Some Heat)
- 400 Gr Cauliflower Chopped
- 1 Cup Corn
- 1 400ml Can Coconut Milk
- 4 Cups Vegetable Stock
- Salt to Taste
- Freshly Ground Black Pepper (Optional)
- ¼ Cup Basil Torn
- Toasted Chopped Chilli Peanuts
- Heat a large pot over medium heat.
- Melt butter in the pot.
- Add garlic, onion, carrots, celery and red chilli flakes.
- Cook, stirring occasionally, until tender, about 5-6 minutes.
- Stir in cauliflower and all but a handful of the corn.
- Add the coconut milk and the vegetable stock together with some salt to taste and bring to a boil and simmer for about 20 minutes.
- It’s ready when the cauliflower is soft throughout and the soup has thickened a little. Blend with a stick blender until it’s about half liquidised. Add a good grind of black pepper if you would like a bit more heat.
- Cook over medium heat stirring occasionally for about 15-20 minutes.
- Heat a frying pan over medium heat, add a little oil and then the remaining corn, along with the basil. Cook until the corn is charred and the basil just wilted to a deeper green. Serve on top of the soup with a scattering of chopped chilli peanuts.