Corn, Leek and Cauliflower Chowder
Jul 19, 2024
By Sarah Mastracco
Makes about 8 cups
This hearty, flavorful soup combines the natural sweetness of corn and the creamy texture of cauliflower, brought together with sautéed leeks, garlic, and shallots, and a touch of smoked paprika and turmeric. Ready in just 30 minutes, this chowder is a delightful taste of summer.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
2 tablespoons extra virgin olive oil, plus more for optional garnish
2 leeks, white parts chopped
1 clove garlic, chopped
2 shallots, chopped
1 teaspoon smoked paprika, plus more for optional garnish
1/2 teaspoon turmeric
2 1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
1/4 teaspoon chili flakes
1 pound cauliflower, roughly chopped into small pieces (See Cook's Notes)
4 cups corn kernels (from about 5 ears corn)
6 cups vegetable broth
2 tablespoons chopped scallion greens, for garnish
Instructions:
In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped leeks, garlic, and shallots. Sauté until they are soft and fragrant, about 5-7 minutes. Stir in the smoked paprika, turmeric, kosher salt, ground black pepper, and chili flakes. Cook for another 1-2 minutes, allowing the spices to become fragrant.
Add ¾ of the chopped cauliflower and 2 1/2 cups of the corn kernels to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, until the cauliflower is tender.
Working in batches if necessary, transfer the chowder to a blender, blend until smooth, and then return it to the pot. Alternatively, use an immersion blender and blend the chowder until it reaches your desired consistency. You can blend it completely smooth or leave some chunks for texture.
Stir in the remaining 1 1/2 cups of corn kernels and remaining chopped cauliflower. Simmer over medium heat for an additional 5 minutes until the cauliflower is tender. Season to taste with salt and pepper.
Ladle the chowder into bowls and garnish with your favorite toppings, such as chopped chives, a drizzle of olive oil, or a sprinkle of smoked paprika.
Cook's Notes:
Cauliflower: To chop cauliflower into small pieces, you can use a knife to cut the florets from the stem, then break them into smaller, bite-sized pieces by hand and chop them into small pieces. For an even finer texture, pulse the florets in a food processor until they reach the desired size.
Leeks: They provide a subtle, sweet onion flavor. Make sure to clean them thoroughly to remove any grit.
Corn: Full of fiber, vitamins, and minerals, fresh corn kernels add a natural sweetness to the chowder.
Turmeric: Known for its anti-inflammatory properties, it also gives the chowder a beautiful golden color.
