Sweet Potato, Cauliflower, and Corn Chowder
A quick and easy hearty week-night soup full of veggies.
Servings 6
Equipment
- 1 large Dutch oven or deep pot
- 1 large wooden or rubber spoon
Ingredients
- 1 T. extra-virgin olive oil
- 1 T. butter
- 1 medium onion finely diced
- 2 cloves of garlic finely minced
- 1 large jalapeño finely diced
- 1 large carrot cut in half then in thin sliced half moons
- 2 large ribs of celery thinly sliced
- 2 cups small cauliflower florets I used one 12 oz. bag fresh
- 1 large red sweet potato (yam) yam peeled and diced in half inch cubes
- 3 springs of fresh thyme
- 2 bay leaves
- 1 t. salt
- ½ t. ground black pepper
- 1 pinch of red pepper flakes
- ¼ cup flour
- 4 cups chicken or vegetable stock
- 1 cup low-fat milk
- 1 cup heavy cream or half and half
- 2 cups shredded sharp white cheddar cheese such as Dubliner
- 1 16 oz. package frozen corn or use fresh if in season
- 1 ½ t. Worcestershire sauce
- Minced chives for garnish
Instructions
- Heat the oil and butter in a large pot over medium heat. Add the onion and garlic and sauté a few minutes until translucent. Add the jalapeño, carrot, celery, cauliflower, and sweet potato. Sprinkle the vegetables with the salt and pepper then cook, stirring together about five minutes until the vegetables start to soften.
- Sprinkle with the flour and stir around for a few minutes to ensure the flour is cooked. Add the chicken broth, milk, cream, bay leaves and thyme sprigs and bring to a simmer. Adjust the heat to maintain a simmer, then cover and cook until the vegetables are soft, about 15-20 minutes.
- Add the cheese, corn, and Worcestershire sauce and cook until the cheese is melted and the corn is hot. Serve garnished with chives.