Smoky cauliflower and corn chowder

Smoked paprika and cayenne pepper add gorgeous flavour to this cauliflower and corn chowder, making it a warming dinner for a winter evening! It's so easy to make and delicious when topped with crispy bacon and smoked cheddar.
Smoky cauliflower and corn chowder

What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes – we have something for everyone, with meaty treats and vegetarian delights from all over the globe.



1.[Cut kernels](|target=”_blank”) from corn cob. Heat oil in a large saucepan over medium heat. Cook corn, onion, garlic, cauliflower, paprika and cayenne, stirring, for 10 minutes or until onion is softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in stock and milk, then bring to the boil. Reduce heat to low and cook for a further 10 minutes or until cauliflower is tender. Stand for 10 minutes.
2.In a food processor, blitz soup in batches until it’s coarsely blended. Season, then return soup to saucepan, stirring over medium heat until hot.
3.Cook bacon in a medium frying pan over high heat for 2 minutes each side or until browned and crisp. Drain on a paper towel.
4.Divide soup among serving bowls. Top evenly with bacon, cheddar and parsley.

Use 1 cup of frozen corn kernels for ease. Try using broccoli in place of cauliflower.


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