close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

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

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

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

  1. 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.
  2. 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 (9)

(5 from 5 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Joann1 month ago
Reply
Do you want to report this comment as inappropriate?

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.

Robin9 months ago
Reply
Do you want to report this comment as inappropriate?

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

Lynne1 year ago
Reply
Do you want to report this comment as inappropriate?

Has anyone froze this yummy soup?

Robin9 months ago
Do you want to report this comment as inappropriate?

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

Maureen Wheeler1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Chris1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Tappi2 years ago
Reply
Do you want to report this comment as inappropriate?

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

Amanda Hardy2 years ago
Reply
Do you want to report this comment as inappropriate?

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!

Mariana2 years ago
Reply
Do you want to report this comment as inappropriate?

This chowder was delicious

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Lotsa Vegetable Chowder

description

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.

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
Forks Meal Planner Free Plan
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!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap