As the title suggests, this is one creamy corn chowder. We wanted to find a way to make it without cream, and still keep that wonderful creamy texture. So, of course we set about to figure out if it could really be done. This is inspired by a sweet recipe that made a no-cream chowder creamy with a cauliflower puree (you can find it here along with lots of other fabulous recipes), and modified it to our taste. The jalapeño was key, as it added some sweetness and just a bit of lovely heat.
The results? Beautiful. The cauliflower puree is perfect, doesn’t mess with that traditional corn chowder taste, and isn’t heavy like cream can leave you feeling.
If you’ve not made a cauliflower puree, it’s easier than you think. Just pull out your food processor, or better yet, your handy-dandy immersion blender to blend it up in the pot (don’t have one, you say?… more on that coming this week).
- 6 slices of bacon, chopped
- 1 sweet onion, chopped
- 3 cloves garlic, chopped
- 2 heads fresh cauliflower, chopped
- 6 cups broth, vegetable, chicken or ham (my favorite in this recipe)
- 1 Tbsp butter
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 jalapeño pepper, seeds & membranes removed, finely chopped
- 4 cups frozen hash browns
- 3 cups frozen sweet corn
- S&P to taste
In a large stock pot, cook bacon pieces until crispy. Fish out the pieces and set aside (for garnish). Drain off most of the drippings from the pot. Add chopped sweet onion and garlic and sauté a few minutes in leftover bacon drippings until soft. Add the chopped cauliflower and broth of choice and bring to a hard boil. Turn heat down and simmer with the lid on until cauliflower is fork-tender.
Meanwhile, in a skillet add butter and sauté carrots, celery and jalapeño pepper until just beginning to get soft.
When cauliflower is tender, with your immersion blender (or if you don’t have one, use a food processor after the cauliflower and broth have cooled), puree the mixture in the pot. Final puree should be a very smooth, creamy texture. Add in the sautéed vegetables, frozen hash browns and frozen sweet corn. Simmer all until hot, about 20 minutes. Season to taste. Garnish with bacon bits.