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.

cauliflower and corn chowder recipe

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

5 from 1 reviews
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
  1. Heat a large pot over medium heat.
  2. Melt butter in the pot.
  3. Add garlic, onion, carrots, celery and red chilli flakes.
  4. Cook, stirring occasionally, until tender, about 5-6 minutes.
  5. Stir in cauliflower and all but a handful of the corn.
  6. 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.
  7. 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.
  8. Cook over medium heat stirring occasionally for about 15-20 minutes.
  9. 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.