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Roasted Corn & Jalapeño Cauliflower Chowder

Roasted Corn Jalapeno Cauliflower Chowder
Yield: 16 Servings (8 oz.)

Yield: 16 Servings (8 oz.)

Sometimes a warm bowl of chowder is the only thing that will satisfy, and this version is sure to please. Deeply flavorful without being too rich, it's a winner.

Ingredient Weight Measure
Vegetable stock 60 fl. oz.
Simplot Simple Goodness™: Cauliflower, IQF 12/2lb 32 oz.
Olive oil 2 fl. oz.
Onion, yellow, 1/4" diced 8 oz.
Garlic, chopped 1 oz.
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb 40 oz.
Flour 2 oz.
Heavy cream 8 fl. oz.
Salt and pepper to taste
Preparation Instructions:
Step 1
Bring vegetable stock to a boil in a medium pot. Add cauliflower and return to a boil, remove from heat. Reserve 1/3 of the cauliflower in a separate bowl, when cool chop into bite-size pieces. Purée the stock and cauliflower in batches until smooth.
Step 2
Heat olive oil in medium pot, add onions and garlic and cook until lightly browned, about 3-5 minutes. Stir in corn and jalapeño blend, cook for 5-7 minutes, add flour and continue to cook until slightly toasted, about 5 minutes. Add vegetable stock blend and bring to a boil. Turn down heat and let it simmer for 7-10 minutes.
Step 3
Stir in heavy cream and adjust the consistency with additional water or stock. Add reserved cauliflower and season with salt and pepper.
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