This Cauliflower Corn Chowder is so creamy and delicious, you would have no clue it is dairy free and vegan! It is incredibly nourishing and packed with veggies and spices that will make you want to run for seconds. The perfect finishing touch is the crusty loaf of bread that you break apart and use to dip!
Notes on Ingredients
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
What ingredients do I need for Cauliflower Corn Chowder?
olive oil
garlic
yellow onion: Filled with antioxidants that help with inflammation
cauliflower: Has nutrients like fiber, vitamins A and C, and folate.
gold potatoes: Filled with potassium fiber, and vitamins B6 and C.
vegetable broth: gives the soup flavor and helps to thin it out.
salt
nutritional yeast: a way to make the soup have a cheesy flavor and also adds protein.
pepper
smoked paprika: gives a nice smokey flavor to the soup.
coconut milk: Cholesterol free and high in calcium.
fresh corn: Contains fiber and helps regulate good gut bacteria.
How do you make Cauliflower Corn Chowder?
1. Saute garlic and onion.
2. Add cauliflower, potatoes, broth, smoked paprika, salt, pepper, and nutritional yeast.
3. Bring to a boil then cook until the potatoes and cauliflower are fork tender.
4. Blend with an immersion blender then add corn and coconut milk.
5. Mix well and let it cook another 3-4 minutes on medium heat then serve with good crusty bread.
6. Garnish with parsley! Yum!
Commonly Asked Questions
What type of potato is best to use?
Gold potatoes work best because they are small with a thin skin and the starch content is higher helping to make the soup creamy.
What is the purpose of nutritional yeast?
Nutritional yeast gives the soup a cheesy flavor, but it also has health benefits, as well. It is high in B12, protein, and provides energy.
Why is the corn added after it is blended?
I like to have full corn kernels in the soup to give it texture!
Extra Helpful Tips
- Get an extra carton of veggie broth to thin out the soup depending how thick or thin you like it.
- If you do not have an immersion blender, you can use a regular blender. Just use caution as the mixture will be hot.
- If you do not like or prefer corn, you could always leave it out or add in chopped bell pepper or a vegetable of choice to add texture.
More Easy Vegan Soup Recipes
How to Store
Store Cauliflower Corn Chowder in an airtight container for up to 4 days. To reheat, use a microwave or pour into a pot and heat on the stovetop.
Cauliflower Corn Chowder
the ingredients
- 3 tbsp olive oil
- 4 cloves minced garlic
- 1/2 yellow onion diced
- 1 head cauliflower cut in florets
- 3 cups quartered gold potatoes
- 1 tsp smoked paprika
- 1 32 oz carton veg broth get an extra carton in case you need to thin your soup
- 2 tsp salt
- 3 tbsp nutritional yeast
- Sprinkle of pepper
- 1/2 cup full fat coconut milk
- 3 cups fresh corn cut off the cob or frozen
instructions
- In a large soup pot, saute garlic and onion in olive oil for about 5 minutes on medium heat until onion softens.
- Add cauliflower, potatoes, smoked paprika, broth, salt, nutritional yeast, and pepper.
- Bring to a boil, then cook on medium high until potatoes and cauliflower are fork tender (10 minutes).
- Blend with immersion blender then add corn and coconut milk. Mix well and let it cook another 3-4 minutes on medium heat then serve with good crusty bread.
- Garnish with parsley! Yum!
