Name: Creamy Cauliflower Corn Chicken Chowder
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 heads cauliflower (about 2.5 lbs), cut into florets; 4 ears fresh corn, kernels cut from cobs (reserve cobs); 4 cups chicken stock; 2 boneless skinless chicken breasts (about 1 lb); 1 medium yellow onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 2 tbsp olive oil; 1 cup half-and-half; 3 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp dried thyme; Salt and freshly ground black pepper, to taste; 2 tbsp chopped fresh chives (for garnish)

Creamy Cauliflower Corn Chicken Chowder

miradugm

This Creamy Cauliflower Corn Chicken Chowder is a hearty yet light spin on classic chowder, perfect for mild California evenings. Roasted sweetness from fresh corn pairs beautifully with tender cauliflower for a velvety base, while chicken makes it satisfying enough for dinner. The step of simmering the cobs with the soup deepens the corn flavor, and blending part of the soup keeps it creamy without relying on heavy cream. A sprinkle of smoked paprika and chives brings brightness and warmth, making every spoonful a celebration of late summer produce.

Ingredients

Instructions

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
Add garlic and cook until fragrant, 1 minute. Stir in smoked paprika and thyme.
Add cauliflower florets, corn kernels, and reserved corn cobs to the pot. Pour in chicken stock and bring to a simmer.
Nestle chicken breasts into the pot. Cover and simmer until chicken is cooked through, about 15-18 minutes. Remove chicken breasts and corn cobs; set aside. Discard cobs.
Continue simmering vegetables until cauliflower is very tender, about 10 more minutes. Remove about 1 cup of soup solids and set aside for texture.
Using an immersion blender (or in batches with a blender), puree the soup until smooth. Return reserved vegetables and shredded chicken (shred with forks) to the pot.
Stir in half-and-half. Season with salt and pepper to taste. Simmer 2 more minutes to heat through. Ladle into bowls and garnish with fresh chives.