You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily Herbaceous Cauliflower Crowded Chowder,” she cracks up.

Find this recipe and more in the Forks Over Knives Recipe App.

By Judy Micklewright,

Ingredients

  • 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks
  • ½ small onion, peeled and chopped
  • 3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved
  • 2 medium carrots, peeled and diced
  • 2 stalks of celery, chopped
  • ¼ cup chopped red bell pepper
  • 1 cup chopped broccoli and cauliflower stalks, outer fibrous parts removed and discarded (about ½ pound)
  • 1 clove garlic, peeled and minced
  • 2 tablespoons chopped thyme
  • ⅛ teaspoon white pepper
  • 2 teaspoons ground cumin
  • 3 tablespoons chopped dill
  • Salt to taste

Instructions

  • In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.
  • Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Season with salt and stir well.

Comments (14)

(5 from 6 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

Kathy

Delicious! I've made this soup many, many times and it's one of my favorites! Everyone I make it for loves it.

Kurt

The dill is added with the other seasonings?

Ellie Dutt

I would love to see the video on this veggie chowder, but it isn't loading? I just wanna see how the veggies are cut?

Ellie Dutt

I wanna make this chowder for my daughter-in-law who is vegan! I was wondering if I can use cream corn instead of scrapping the cobs?

Ellie Dutt

I just saw that someone did use cream corn..

Joann

This is over-the-top delicious. I made a little change. I used 1-1/2 pounds potatoes and more of each vegetable. I also used vegetable broth instead of water.

Robin

This is excellent! To make the soup quicker, I use a can of creamed corn and a can of regular corn.

Lynne

Has anyone froze this yummy soup?

Robin

I freeze some every time I make it. Too much for 2 people. Freezes just fine.

Maureen Wheeler

easy (especially if you use a blender wand rather than the blender method) and delicious.

Chris

Most excellent 'chowder'. I did not use corn cobs, I used frozen sweet corn. Dee-licious!

Tappi

I love how creamy this chowder is. I used all cauliflower. I blended all of the soup until almost puréed. Very satisfying.

Amanda Hardy

My family and I devoured this dish immediately! Added extra potatoes (on accident but ended up perfect) and blended four cups of the soup to make it extra thick! This is a nice, light, yet flavorful dish and am looking forward to making it again!

Mariana

This chowder was delicious

About the Author

Headshot of Judy Micklewright

About the Author

Judy Micklewright

In 2002, Judy Micklewright set out on a path of discovery into plant-based living and found vigor in her mind, body, and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you cuisine.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.