Description
This roasted cauliflower corn chowder is a comforting blend of creamy goodness and savory flavors. Perfect for family dinners or a cozy lunch, this dish warms up your spirits with every spoonful.
Ingredients
Scale
- 1 large head cauliflower
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 6 strips bacon
- 1 small onion
- 2 cloves garlic
- 14.75-ounce can creamed corn
- 12-ounce can evaporated milk
- 1 cup chicken stock
Instructions
- Preheat the oven to 425°F and prepare the cauliflower by cutting it into florets and tossing with olive oil, salt, and pepper.
- Roast the cauliflower for 20-25 minutes until golden and fork-tender, tossing halfway through.
- Cook the crumbled bacon in a Dutch oven over medium heat until crispy, then drain excess grease, leaving some in the pot.
- Sauté the diced onion in the leftover bacon grease until softened, then add minced garlic and cook until fragrant.
- Stir in creamed corn, evaporated milk, and chicken stock, bringing the mixture to a gentle simmer.
- Add roasted cauliflower and bacon back into the pot, stir gently, and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley or additional bacon if desired.
Notes
Ensure the cauliflower is not overcrowded on the baking sheet for even roasting.
Adjust soup thickness by adding more stock if it gets too thick.
Experiment with seasonal veggies or spices to give the chowder a personal twist.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg