Description
This Roasted Cauliflower Corn Chowder features roasted cauliflower, sweet corn, and crispy bacon, creating a delightful dish that’s perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 large head cauliflower
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 6 strips bacon
- 1 small onion
- 2 cloves garlic
- 14.75-ounce can creamed corn
- 12 ounces evaporated milk
- 1 cup chicken stock
Instructions
- Preheat oven to 425°F. Rinse and cut cauliflower into florets, coat with olive oil, salt, and pepper.
- Spread cauliflower on a baking sheet and roast for 20-25 minutes, tossing halfway.
- Cook bacon in a Dutch oven over medium heat until crispy. Reserve some grease in the pot.
- Sauté diced onion in the bacon grease for about 2-3 minutes, then add minced garlic and sauté for another 30-60 seconds.
- Add creamed corn, evaporated milk, and chicken stock to the pot, stirring to combine and heat through.
- Fold in roasted cauliflower and reserved bacon. Adjust salt and pepper to taste.
- Serve hot in bowls.
Notes
Ensure cauliflower is consistently chopped for even roasting.
For a thicker texture, blend a portion of the soup before adding the cauliflower.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg