Cauliflower and Corn Chowder
 
 
Serves: 5 people
Ingredients
  • Olive oil- 2 tsp
  • Onion, chopped- 1
  • Thyme leaves- of 2 stalks
  • Cauliflower florets separated- 1 medium
  • Corn kernels- 1 can
  • Skim milk or coconut milk- 1 cup
  • Water- to thin down soup
  • Ground pepper- ¼ to ½ tsp
  • Salt- to taste
  • Sesame seeds (optional)- to garnish the soup
Instructions
  1. Place a large pot over medium heat, add oil.
  2. Add chopped onion, little salt and saute for a few minutes.
  3. Add thyme leaves to it.
  4. Add cauliflower florets and cook covered till cauliflower has turned tender and slightly mashed up.
  5. If it gets dry add little water and cook.
  6. If using canned corn kernels, rinse it with water, drain and add to the cooked cauliflower.
  7. Cook the corn for sometime.
  8. Add 1 cup of milk or coconut milk, sprinkle ground pepper and salt.
  9. Let the milk come to a slight boil.
  10. Remove the pot from the heat and let the veggies cool down a bit.
  11. In a blender, puree half of the veggie mixture to a coarse paste.
  12. Add the paste to the remaining veggies in the pot.
  13. Place the pot with the soup over medium heat.
  14. Add water to thin down the soup and cook for a minute.
  15. Taste and add more ground pepper and salt if needed.
  16. Serve in a soup bowl and garnish with sesame seeds if needed.
Notes
•You could replace cauliflower with potato.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/cauliflower-and-corn-chowder/