Serves 4 to 6
3 cups onions, diced
½ to 1 head cauliflower, about 5-6 cups chopped florets
½ cup leek, cut into 1/8 inch slices
1 to 2 ears of Non-GMO corn removed from the cob
*Save the cobs, then use a fine grater to extract the remaining juice and pulp.
1 Tablespoon of Organic Extra virgin olive oil
5 to 6 cups water
¾ teaspoon sea salt
Garnish with fresh herbs such as dill, mint or green shiso
Place diced onions in a pot with 1 cup water, just enough to cover the onions by an inch.
Turn on the flame and bring to a boil.
Add a pinch of sea salt and continue to cook onions for several minutes or until they become translucent.
Add cauliflower and enough additional water to cover the vegetables by an inch.
Add a generous pinch of sea salt, cover, and bring to a boil on a medium-high flame.
When water begins to boil, cover, and simmer on medium-low heat for approximately 15 minutes.
Add the grated corn pulp.
Use an immersion blender to puree until smooth and creamy in texture.
Pour a small amount of olive oil in a saucepan and turn on the flame.
Add the corn and begin to sauté.
Add a small pinch of sea salt (1/16 to 1/8 teaspoon) and gently mix with the corn.
Add the sliced leeks and continue to sauté until the corn is tender.
Add the sautéed corn and leeks to the soup and gently stir to blend all ingredients.
Place the cauliflower corn chowder in a serving bowl and garnish with chopped fresh herbs.
You can adjust the consistency increasing or decreasing the amount of vegetables and water. If cauliflower corn chowder becomes too thick, add additional water until desired consistency is reached.
We hope you enjoy this delicious cauliflower chowder!