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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.
From Forks Over Knives – The Cookbook
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We always have a large quantity of broccoli and cauliflower stalks hanging around from other recipes. I slice off the outer fibrous side of the stems (all the green part for the broccoli) and chop the stalks into ¼-inch chunks. If you do not have leftover stems available, you can add more celery at the end of the cooking process, about 10 minutes before the chowder is done, or you can add chayote, kohlrabi, turnips, yellow beets, or fennel. I find the more vegetables in this soup, the better it tastes. If you’re caught with a bounty of fresh thyme and dill, this soup is also a great way of making use of them.
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.
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Comments (4)
Most excellent ‘chowder’. I did not use corn cobs, I used frozen sweet corn. Dee-licious!
I love how creamy this chowder is. I used all cauliflower. I blended all of the soup until almost puréed. Very satisfying.
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!
This chowder was delicious