Roasted Cauliflower Corn Chowder Recipe

Crafting this roasted cauliflower and corn chowder is a comforting culinary adventure that brings warmth and flavor to any table. The aromas of smoked paprika and thyme dancing through the kitchen make the whole experience welcoming, and the rich creaminess of the chowder is simply irresistible for those cozy nights in.

Creating comforting soup recipes is something I love, and this Roasted Cauliflower Corn Chowder is a perfect blend of flavors and nutrition. The roasted cauliflower, done simply with olive oil, and the addition of smoked paprika gives it a depth of flavor that you can’t quite put your finger on.

It tastes like chowder, but it’s so much more. Fresh corn and a touch of heavy cream add the sweetness and richness that you’d expect from a corn chowder, while thyme—good ol’ earthy thyme—brings it all together.

This is a satisfying, life-warming soup.

Roasted Cauliflower Corn Chowder Recipe Ingredients

• Cauliflower: High in fiber and antioxidants; adds creaminess and nutrition.
• Olive Oil: Heart-healthy fats; enhances flavor and texture.
• Garlic: Adds depth and savory notes; supports immune health.
• Vegetable Broth: Base flavor; adds depth and nutrients to soups.
• Corn: Provides sweetness; packed with fiber and essential vitamins.
• Smoked Paprika: Smoky, spicy flavor; enriches dishes with warmth.
• Heavy Cream: Adds richness and silky texture; balances flavors.

Roasted Cauliflower Corn Chowder Recipe Ingredient Quantities

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 ribs celery, diced
• 1 red bell pepper, diced
• 3 cups vegetable broth
• 2 cups fresh or frozen corn
• 1 teaspoon smoked paprika
• 1/2 teaspoon thyme
• 1 cup heavy cream
• 2 tablespoons chopped fresh chives (optional, for garnish)

How to Make this Roasted Cauliflower Corn Chowder Recipe

1. Heat your oven to 425°F (220°C). Combine the cauliflower with 2 tablespoons of olive oil in a mixing bowl. Add salt and pepper to taste. Toss the mixture to evenly coat the cauliflower. Spread the florets onto a baking sheet in a single layer, making sure not to overcrowd them. Roast the vegetables in the oven for approximately 25-30 minutes, or until they have developed a deep golden brown color and are tender all the way through.

2. As the cauliflower roasts, large amounts of butter are melted in a pot over medium heat. Into this, the diced onion and garlic, as well as a stalk each of celery and red bell pepper, are thrown. These spend about 5-7 minutes in the pot, softened and nearly translucent, before the next step.

3. Add the smoked paprika and thyme, and cook for one more minute until fragrant.

4. Incorporate the vegetable broth, and get the mixture to a simmer.

5. After the cauliflower is roasted, combine it with the corn in the pot. If you are using corn that has been frozen, you do not need to thaw it before adding it to the pot.

6. Cook the chowder for about 10-15 minutes to amalgamate the tastes, stirring now and then.

7. Blend about half of the chowder with an immersion blender, leaving some texture, or use a standard blender to puree half until smooth, then return it to the pot.

8. Combine the heavy cream with the chowder and let it gently heat until warm, about 5 minutes. Taste and adjust the seasoning, adding more salt and pepper as needed.

9. Should the chowder be too thick, mix in extra vegetable broth or water to reach your desired consistency.

10. Serve the chowder scalding hot, garnished with fresh chives, if that’s your thing. And most importantly: relish your utterly scrumptious roasted cauliflower and corn chowder!

Roasted Cauliflower Corn Chowder Recipe Equipment Needed

1. Oven
2. Mixing bowl
3. Baking sheet
4. Pot
5. Wooden spoon or spatula
6. Measuring spoons
7. Knife
8. Cutting board
9. Immersion blender or standard blender
10. Ladle (for serving)

FAQ

• Can I use frozen cauliflower?You can absolutely use frozen cauliflower in place of fresh. Just be sure to thaw it out and drain it well before you roast it.
• What can I use as a dairy-free substitute for heavy cream?Coconut milk or a plant-based cream alternative makes a suitable choice for a Dairy-Free version.
• How do I thicken the chowder if it’s too thin?A portion of the chowder can be blended and mixed back in, or one tablespoon of cornstarch mixed with cold water can be stirred in.
• Can I add protein to the chowder?Certainly, increasing the protein content can be achieved by adding cooked shrimp or chicken.
• Is it possible to make the chowder vegan?Absolutely, use olive oil in place of the butter and a vegan creamy substitute.
  
• How do I store leftovers?Let the chowder cool; then store it in an airtight container in the refrigerator for as long as 3 days.
• Can I freeze the chowder?Yes, but it’s best to freeze it before adding the heavy whipping cream, then add the cream when reheating.

Roasted Cauliflower Corn Chowder Recipe Substitutions and Variations

Cauliflower: For a different flavor and texture, substitute broccoli florets.
Avocado oil or canola oil can be used in place of olive oil.
Coconut milk is an excellent substitute for heavy cream when a dairy-free version is desired.
Smoked paprika: For a different spice profile, use regular paprika or ground cumin.
Corn, fresh or frozen: If using canned corn (drained) in its place, use the same amount.

Pro Tips

1. Roast with Herbs Before roasting the cauliflower, try adding some fresh thyme or rosemary along with the olive oil, salt, and pepper. This infuses additional flavors right from the start and complements the chowder.

2. Caramelize Onions To add depth to the chowder, take your time with the onions. Cook them low and slow until they are deeply caramelized, which enhances their sweetness and complexity.

3. Enhance the Smoked Flavor For an intensified smoky taste, consider adding a small amount of smoked salt or a dash of liquid smoke to the chowder in addition to the smoked paprika.

4. Add Texture with Crunchy Toppings Consider garnishing the chowder with toppings like toasted pumpkin seeds, crispy fried onions, or croutons to add textural contrast.

5. Use a Quality Broth The flavor of the vegetable broth is key to the chowder’s taste. Opt for a high-quality store-bought version or, if possible, use homemade broth to significantly enhance the flavor profile.