Description
Indulge in a comforting bowl of Slow Cooker Cauliflower Corn Chowder, a creamy and flavorful vegetarian soup that’s perfect for chilly days. This easy-to-make chowder is packed with cauliflower, corn, and aromatic seasonings, creating a hearty dish that will warm you up from the inside out.
Ingredients
Scale
Cauliflower Corn Chowder:
- 1 medium head cauliflower (chopped into florets)
- 2 cups frozen corn kernels
- 1 medium Yukon gold potato (peeled and diced)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 3 cups low-sodium vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned coconut milk or heavy cream
- 2 tablespoons nutritional yeast or grated Parmesan (optional)
- 2 tablespoons olive oil or unsalted butter
Instructions
- Add Ingredients to Slow Cooker: Add cauliflower florets, corn, diced potato, onion, garlic, broth, thyme, smoked paprika, salt, and pepper to a slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until vegetables are tender.
- Blend: Use an immersion blender to blend part of the soup for a creamy texture, leaving some chunks for heartiness.
- Finish: Stir in coconut milk (or cream) and nutritional yeast (or Parmesan) and cook for an additional 10 to 15 minutes on low. Drizzle with olive oil or stir in butter just before serving.
- Serve: Taste and adjust seasoning as needed. Serve warm with crusty gluten-free bread or a side salad.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- You can use fresh corn if in season.
- To thicken more, mash additional potatoes or add a slurry of cornstarch and water.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
