Vegan Corn-Cauliflower Chowder

Vegan Corn & Cauliflower "Chowder"

This makes a lot more than one serving, but generally I like making a good size batch of soup and reheat for a few meals. In a medium sauce pan, add 1 onion chopped, 1 diced serrano pepper to a 2 tablespoons of olive oil and cook until softened. Add salt and pepper. Meanwhile chop up a whole cauliflower and toss in the pan and cover with water. Toss in a bay leaf and bring to a boil. Reduce to a simmer and cook until tender. Remove from the heat and let cool. After it’s cooled, puree and put back on the heat, adding a small package of frozen corn, salt and pepper and some parsley.

This has the consistency and look of a chowder but has a much bright, fresh flavor that blends well with the heat from the serrano. If you don’t want it vegan, adding sour cream as a garnish or into the puree would give you a slightly more mellow taste.


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