Cauliflower and Corn Chowder
‘I wanted the sweetness of corn and comforting creaminess of chowder, but without the heaviness that cream and lots of potato would bring,’ says the author of One: Pot, Pan, Planet. Anna Jones, People Magazine
3 Tbsp. plus 1 tsp. olive oil, divided
1 medium (7-oz.) leek, washed, trimmed and thinly sliced
1½ tsp. kosher salt, divided
4 garlic cloves, thinly sliced
1 (1-lb.) head cauliflower, cut into small florets, leaves shredded
1 lb. frozen corn kernels, thawed
3½ cups hot water
1 13.5-oz.) can unsweetened coconut milk, well-shaken and stirred
1 tsp. jarred vegetable stock base, or ½ a stock cube
2 Tbsp. fresh lemon juice (from 1 lemon)
½ tsp. black pepper
4 scallions, thinly sliced
1 serrano chili, thinly sliced
Fresh basil leaves, torn
Roasted unsalted peanuts, roughly chopped
- Heat 2 tablespoons olive oil in a large saucepan over medium high. Add leek and ½ teaspoon salt; cook, stirring often, until soft and sweet, 5 to 10 minutes. Add garlic; cook, stirring often, until fragrant, 2 to 3 minutes.
- Add cauliflower florets, reserving leaves for later. Add corn, reserving a handful for later. Stir in hot water, coconut milk, stock base or cube and remaining 1 teaspoon salt. Bring to a boil over medium high, and then reduce to medium low; cook, stirring occasionally, until cauliflower is softened and soup has thickened a little, about 20 minutes. Blend with an immersion blender until mixture is about half liquid and half textured. Add lemon juice and black pepper.
- Heat 1 teaspoon oil in a small skillet over medium. Add scallions, serrano and reserved corn and cauliflower leaves. Cook, stirring occasionally, until corn is charred and leaves are deep green and wilted, 5 minutes.
- Ladle chowder into bowls; top with scallion-chili mixture. Sprinkle with basil and peanuts; drizzle with some of the remaining 1 tablespoon oil.
Serves: 4 Active time: 30 minutes Total time: 50 minutes