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Roasted Cauliflower Corn Chowder

Roasted Cauliflower Corn Chowder with Pepper Jack Cheese

Roasted Cauliflower Corn Chowder with Pepper Jack Cheese is a hearty soup perfect for fending of chilly weather.
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Prep Time 10 mins
Cook Time 50 mins
Course Soup

Ingredients
  

  • 1 head of cauliflower, cut into smaller pieces for roasting
  • 2-3 tablespoon olive oil or liquid bacon grease*
  • 1 medium white onion, chopped (approximately 1 generous cup)
  • 1 carrot stick, shredded (approximately 1 generous cup)
  • 5-6 cloves of garlic, minced
  • 1 jalapeno, seeded and chopped
  • 2 tablespoon butter
  • 2 ½ cups chicken stock* (I used Swanson’s chicken stock, which has salt in it)
  • 1 cup heavy cream
  • ½ teaspoon Mexican oregano (or regular oregano)
  • 1 15.25 ounce can of whole kernel corn*
  • 1 cup pepper jack cheese, shredded
  • ½ - 1 teaspoon salt
  • ½ - 1 teaspoon white pepper
  • bacon crumbles, scallions, hot sauce* (optional)

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit. Arrange cauliflower pieces on a baking sheet and drizzle with olive oil or bacon grease. Lightly salt and pepper.
  • Roast cauliflower in oven for 25 minutes. Remove from oven and let sit on baking sheet until needed. Don’t worry if they aren’t super tender at this point, they will cook more in the soup.
  • Melt butter in a pot over medium heat. Add onions, carrots, jalapeno, and garlic and cook until softened, approximately 8 to 10 minutes.
  • Add cream, chicken stock, and Mexican oregano. Bring to a rapid simmer.
  • Add roasted cauliflower. Cover and simmer for 10 minutes. Remove from heat.
  • Blend to desired consistency. I used a stick blender, but you can also blend in batches using a countertop blender. I prefer a little texture here as opposed to a super smooth consistency.
  • Add in corn and pepper jack cheese and stir until the cheese has melted.
    The soup will be pretty thick at this point. If you’re happy with the consistency, proceed to the next step. If you want to thin it out a bit, gradually add more chicken stock until you’ve reached your preferred consistency.
  • Add salt and white pepper, starting with ½ teaspoon or less of each. Stir and taste. Increase amounts of salt and/or pepper if necessary.
  • Garnish with bacon crumbles, scallions, and hot sauce. Dig in!

Notes

*I knew I’d want bacon as a garnish. I baked it beforehand and used some of the leftover bacon grease to lightly coat the cauliflower before roasting.
*If you want a thinner chowder than this recipe yields, keep more chicken stock on hand to add at the end of cooking.
*Frozen corn also works. Just thaw it in a strainer before adding it to the soup.
*Other garnishes for your consideration: chorizo, chives, drizzle of olive oil, thinly sliced jalapeno, fresh parsley, croutons, oyster crackers, crispy tortilla strips, more cheese.
Keyword cauliflower corn chowder, cauliflower soup, corn chowder, Roasted Cauliflower Corn Chowder with Pepper Jack Cheese
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