Corn Chowder (Lightened Up)
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- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower florets
- 4 cups vegetable broth (or chicken broth)
- 1 bay leaf
- 1/2 tsp kosher salt (more to taste)
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- 3 cups whole milk
- 12 oz canned evaporated milk (skim, low fat, or whole)
- 4 cups corn (fresh, frozen, or canned corn)
Add the olive oil, butter, onion, and garlic to a soup pot over medium heat. Saute for 10 minutes or until onion is tender.
Add the broth, cauliflower, bay leaf, salt, pepper, and nutmeg. Cook until the cauliflower is soft. Remove the bay leaf.
Using an immersion blender, blend the soup until smooth. Alternatively, you could transfer the contents of the pot to a stand blender, blend, and then pour back into the pot.
Add the corn, whole milk, and evaporated milk. Bring to a simmer and cook for 5-10 minutes. If using fresh corn, cook until the corn is tender. Season well with salt and pepper.
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