What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciouslywarming soup recipes- we have something for everyone, with meaty treats and vegetarian delights from all over the globe.
Smoky cauliflower and corn chowder
Smoked paprika and cayenne pepper add gorgeous flavour to this cauliflower and corn chowder, making it a warming dinner for a winter evening! It's so easy to make and delicious when topped with crispy bacon and smoked cheddar.
- 35 mins cooking plus standing
- Serves 4
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Ingredients
- 1 corn cob, husk and silk removed (see notes)
- 1/4 cup olive oil
- 1 medium onion, sliced thinly
- 2 garlic cloves, sliced thinly
- 1 kg cauliflower, coarsely chopped
- 2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 tbsp plain flour
- 1 litre chicken stock
- 1/2 cup milk
- 4 slices streaky bacon, rind removed
- 1/2 cup finely grated smoked cheddar
- 1/3 cup parsley leaves
Method
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1Cut kernelsfrom corn cob. Heat oil in a large saucepan over medium heat. Cook corn, onion, garlic, cauliflower, paprika and cayenne, stirring, for 10 minutes or until onion is softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in stock and milk, then bring to the boil. Reduce heat to low and cook for a further 10 minutes or until cauliflower is tender. Stand for 10 minutes.
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2In a food processor, blitz soup in batches until it's coarsely blended. Season, then return soup to saucepan, stirring over medium heat until hot.
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3Cook bacon in a medium frying pan over high heat for 2 minutes each side or until browned and crisp. Drain on a paper towel.
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4Divide soup among serving bowls. Top evenly with bacon, cheddar and parsley.
Notes
Use 1 cup of frozen corn kernels for ease. Try using broccoli in place of cauliflower.
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