Description
This Slow Cooker Cauliflower Corn Chowder is a comforting, healthy, and flavorful vegetarian soup perfect for cozy meals. It features tender cauliflower, sweet corn, and hearty vegetables slow-cooked with herbs and spices, then blended to a creamy texture with almond milk and nutritional yeast for a dairy-free option, or shredded cheddar cheese for a richer taste. Easy to prepare and ideal for busy days, this chowder offers a delicious way to enjoy wholesome ingredients.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets
- 2 cups frozen or fresh corn kernels
- 1 medium potato, peeled and diced
- 1 medium carrot, sliced
- 1 celery stalk, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids & Seasonings
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 cup unsweetened almond milk or half-and-half
Add-ins & Garnish
- 2 tablespoons nutritional yeast or shredded cheddar cheese
- 1 tablespoon olive oil (optional, for sautéing onions)
- Chopped parsley or green onions for garnish (optional)
Instructions
- Combine ingredients in slow cooker: Add cauliflower florets, corn kernels, diced potato, sliced carrot, chopped celery, diced onion, minced garlic, vegetable broth, salt, black pepper, dried thyme, and smoked paprika to the slow cooker. Stir well to mix all ingredients evenly.
- Cook the soup: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until all the vegetables are very tender. This slow cooking allows the flavors to meld beautifully and the vegetables to soften thoroughly.
- Blend the soup partially: About 30 minutes before serving, use an immersion blender to partially puree the soup directly in the slow cooker. Blend enough to thicken the chowder but leave some chunks and texture for a pleasant mouthfeel.
- Add creamy elements and finish cooking: Stir in the almond milk (or half-and-half) and nutritional yeast or shredded cheddar cheese. Cover again and cook on low for another 15 to 30 minutes, allowing the chowder to heat through and become creamy.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning if necessary with additional salt or pepper. Ladle the chowder into bowls and garnish with chopped parsley or green onions if desired. Serve warm.
Notes
- For a richer soup, substitute almond milk with half-and-half or heavy cream.
- Add cooked bacon or crumbled tempeh on top to introduce extra texture and flavor.
- Olive oil is optional and can be used to sauté onions before adding them if you prefer a deeper onion flavor.
- This chowder can be made gluten-free by ensuring vegetable broth is gluten-free and using nutritional yeast or cheese without additives.
