Broccoli & Cauliflower Corn Chowder


Dear friends,
Get your family to eat their veggies with this sweet and savory soup. I put some chopped red pepper to brighten up the colors. I used low fat dairy to reduce calories, but if you want to use whole milk and cream you’ll get the same great flavor. This will give you about 10 bowls of soup,if you want to make less just cut the recipe in half. I came up with this recipe for my mom, who had undergone surgery, leaving no appetite. This soup brought her strength back. It’s packed with iron, calcium and vitamin C. Enjoy!

Recipe:

Ingredients:

2 lb bag chopped frozen broccoli (use fresh if you desire)
1 lb bag frozen cauliflower
1 lb bag frozen corn
1 large onion chopped fine
1 clove chopped garlic
1/2 small red pepper
1 tbn salt
1/2 tsp blk pepper
4 cups chicken or veg broth
1/2 gallon low fat milk
1 cup low fat half & half
1/2 cup shredded cheese( any kind)
1/2 cup shredded sharp Parmesan, or Pecorino cheese
1/4 stick margarine
1/4 cup olive oil
1/2 cup flour

In your nonstick or heavy soup pan, saute onions & garlic in the olive oil and margarine for about 5 minutes until the onions are cooked but not browned.

Add chicken broth, broccoli, cauliflower & salt. Cook for about 8 minutes until veg are cooked and remove pan from heat.

Remove about 2 cups of the veg florets, chop them coarsely and set them aside.

With an immersion blender puree the veg until they are mashed but not too dissolved.

Set aside 1 cup of the milk. Add remaining milk, cream, chopped pepper, blk pepper, and corn. Cook on med heat for about 10 minutes.

In a small bowl mix flour with the one cup of milk untill creamy, then slowly add 1 cup of the warm milk to the flour mixure.

Slowly add the flour mixture( slurry) to the soup and stir well. Add the chopped flowerets to the soup and mix.

Reduce the heat to low heat and let the soup simmer for about 1/2 hour stirring the soup regularly.

Try not to turn the heat up past med, or the soup will overspill and burn. Add more salt or pepper to taste.

Let the soup cool and store it in the fridge.If it thickens too much just add a little warm milk, or cream when you heat it up.

 

 

 

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  1. daniel says:

    nice recipe, can not wait to try this soon!!

  2. Tia Maria says:

    Dear Daniel,

    Thanks for the comment.
    Enjoy!
    Let me know how it turned out.

    Bye,
    Tia Maria

  3. Levi says:

    what do you do with the cheese????

  4. Levi says:

    sorry about the triple post.

    i used it as a garnish. soup tastes amazing. well done.

  5. Tia Maria says:

    Hi Levi,

    Sorry about not mentioning when to add the cheese. You stir it in when the soup is done and it melts into a creamy texture.
    Thanks for visiting the site..
    Tia Maria

  6. Isabel Mennie says:

    Hello Tia Maria
    This is the first time I came to investigate your web site, and I like very much what I see. Well I wonder if you know of a Portuguese Cauliflower soup, that when it’s done you put it in a terrine and add a couple of raw eggs and stir constantly for a few minutes till the eggs are well mixed and cooked then garnish it and serve it. My mom brought from Portugal some recipe magazines, by a chefe and I am sorry to say I forget his name, it had this recipe but I cannot find the magazine. I just wonder if you knew of it. Thank you Tia Maria.

  7. Tia Maria says:

    Hi Isabel, Thanks for the great feedback. I had never heard of this recipe with eggs, but now that you mentioned this I’ll have to see if I can find it so that I can try it.

    Keep Cooking – Tia Maria

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