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.

  • 35 mins cooking plus standing
  • Serves 4
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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 corn cob, husk and silk removed (see notes)
  • 1/4 cup olive oil
  • 1 medium onion, sliced thinly
  • 2 garlic cloves, sliced thinly
  • 1 kg cauliflower, coarsely chopped
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 tbsp plain flour
  • 1 litre chicken stock
  • 1/2 cup milk
  • 4 slices streaky bacon, rind removed
  • 1/2 cup finely grated smoked cheddar
  • 1/3 cup parsley leaves


  • 1
    Cut kernels 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.