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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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  • 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


  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 (6)

(5 from 4 votes)
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Lynne2 months ago
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Has anyone froze this yummy soup?

Maureen Wheeler4 months ago
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easy (especially if you use a blender wand rather than the blender method) and delicious.

Chris6 months ago
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Most excellent ‘chowder’. I did not use corn cobs, I used frozen sweet corn. Dee-licious!

Tappi7 months ago
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I love how creamy this chowder is. I used all cauliflower. I blended all of the soup until almost puréed. Very satisfying.

Amanda Hardy9 months ago
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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!

Mariana1 year ago
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This chowder was delicious

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Lotsa Vegetable Chowder


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.

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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.

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