creamy corn chowder (with no cream!)

The recipe creamy corn chowder (with no cream!) can be made in about 45 minutes. One serving contains 472 calories, 18g of protein, and 28g of fat. This recipe serves 4. For $3.37 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 55 people have made this recipe and would make it again. It is brought to you by Greens And Chocolate. It works well as a main course. Head to the store and pick up bacon, milk, fresh corn, and a few other things to make it today. It is a good option if you're following a gluten free diet. Overall, this recipe earns a pretty good spoonacular score of 79%. If you like this recipe, take a look at these similar recipes: Creamy Corn Chowder, Creamy Corn Chowder, and Creamy Corn Chowder.

Servings: 4

 

Ingredients:

bacon, chopped, for topping

2 carrots, diced

1 head of cauliflower, cut into small florets

cheese, for topping

chives, for topping

2 cups corn (frozen or fresh cut off the cob)

2 cloves garlic, minced

1/2 cup milk (I used skim)

2 tbsp olive oil

1 large onion, diced

3 cups diced red potatoes

1/2 tsp salt

5 cups vegetable broth, divided

Equipment:

dutch oven

blender

bowl

ladle

Cooking instruction summary:

Bring 4 cups of vegetable broth to a boil.Add cauliflower, reduce to simmer, and let cook for 10-15 minutes, until cauliflower is fork tender.Once cauliflower is cooked, remove from heat. Add to blender along with milk, and blend until pureed. Depending on the size of your blender, you may have to do this in batches.Set cauliflower cream aside.In large soup pot or dutch oven, heat olive oil over medium heat.Add onion and carrots and cook until starting to soften, about 5 minutes.Add garlic and cook another minute.Next add the potatoes, then remaining 1 cup of vegetable broth and cauliflower cream.Bring to a boil, then simmer for 15-20 minutes, until potatoes are tender.During last 5 minutes, add the corn. Ladle into bowls and top with bacon, chives, and cheese.Enjoy!

 

Step by step:


1. Bring 4 cups of vegetable broth to a boil.

2. Add cauliflower, reduce to simmer, and let cook for 10-15 minutes, until cauliflower is fork tender.Once cauliflower is cooked, remove from heat.

3. Add to blender along with milk, and blend until pureed. Depending on the size of your blender, you may have to do this in batches.Set cauliflower cream aside.In large soup pot or dutch oven, heat olive oil over medium heat.

4. Add onion and carrots and cook until starting to soften, about 5 minutes.

5. Add garlic and cook another minute.Next add the potatoes, then remaining 1 cup of vegetable broth and cauliflower cream.Bring to a boil, then simmer for 15-20 minutes, until potatoes are tender.During last 5 minutes, add the corn. Ladle into bowls and top with bacon, chives, and cheese.Enjoy!


Nutrition Information:

Quickview
475k Calories
18g Protein
28g Total Fat
42g Carbs
20% Health Score
Limit These
Calories
475k
24%

Fat
28g
43%

  Saturated Fat
11g
70%

Carbohydrates
42g
14%

  Sugar
15g
17%

Cholesterol
49mg
16%

Sodium
1897mg
83%

Get Enough Of These
Protein
18g
36%

Vitamin A
6263IU
125%

Vitamin C
84mg
103%

Phosphorus
397mg
40%

Folate
143µg
36%

Vitamin K
35µg
34%

Potassium
1156mg
33%

Calcium
313mg
31%

Vitamin B6
0.63mg
31%

Manganese
0.55mg
27%

Fiber
6g
27%

Vitamin B1
0.35mg
24%

Vitamin B5
2mg
21%

Vitamin B2
0.36mg
21%

Magnesium
83mg
21%

Vitamin B3
3mg
20%

Selenium
11µg
17%

Zinc
2mg
16%

Copper
0.23mg
12%

Iron
1mg
11%

Vitamin E
1mg
11%

Vitamin B12
0.5µg
8%

Vitamin D
0.66µg
4%

covered percent of daily need
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