As the weather cools down, it becomes the perfect time to start making soup. So here you go! A step-by-step recipe of cauliflower corn chowder by Susan Waxman, a macrobiotic cooking expert, that is perfect for a fall day.
Benefits of Cauliflower Corn Chowder
Sweet soups like cauliflower chowder help to relax and harmonize the digestive system and the organs around it including pancreas, stomach, liver, and gallbladder. When these organs are aligned, digestion is smoother. This is beneficial especially when we are stressed and our digestive system tightens. We recommend having a sweet soup 2-3 times over a 7-10 day period. Also cauliflower corn chowder doesn’t have the same ability to activate digestion like a miso soup, however, you can still start a meal with a bowl or eat the cauliflower chowder as a side dish.
Cauliflower Corn Chowder
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!
If you enjoyed our cauliflower corn chowder, try out these other ones.
Check out all of our macrobiotic courses!
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