Cauliflower & Corn Chowder

Cauliflower Chowder (10)

Chowder always makes me think of Disneyland.  When I was backpacking I swung by the theme park in California and my travel companion at the time went to one of the themed restaurants for a corn chowder served in a hollowed out bread bun.  It looked amazing.  It was a gorgeously sunny day, we were having a whale of a time, in a rare display of bravery I had even been on rollercoasters that went upside down, I was peckish:  I wanted that soup.  Obviously I stuck to my vegetarian guns and had some nice barbecued vegetables elsewhere in the park, but for a long time I’ve been wanting to try chowder.

Travels 334

And now I have finally made my own!  Perhaps I should go to Disneyland in Hong Kong to celebrate.

Travels 328

Cauliflower & Corn Chowder

Serves 4, from Cranks Bible

Ingredients:

1 tsp olive oil

1 onion, chopped

1 leek, trimmed and chopped

2 cloves garlic, crushed

1 cauliflower, chopped into small florets

750ml vegetable stock

1 tsp Dijon mustard

300g frozen sweetcorn

Method:

Cauliflower Chowder (1)

1.  Heat the oil in a large pan and fry the onion and leek for 5-7 minutes.

Cauliflower Chowder (2)

2.  Add the garlic and cauliflower and cook for a further 5 minutes, stirring frequently.

Cauliflower Chowder (4)

3.  Pour in the stock, bring to the boil and simmer for about 15 minutes.

Cauliflower Chowder (5)

4.  Remove from the heat and blend until smooth (use a handheld blender if you’ve got one, it’s much easier).

Cauliflower Chowder (7)

5.  Return to the heat, stir in the Dijon and sweetcorn, season well and cook through for about 7 minutes.  Serve!

Cauliflower Chowder (8)

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