One for the Road: Quick and Easy Cauliflower-Corn Chowder

September 29, 2010

in 30-Minute Cook

It’s the end of the month, so it’s the end of my term as an ambassador for Mrs. Dash. It’s been a lot of fun! I’ve explored new ways of creating family-pleasing recipes without salt, and I’ve found some great ones on the Mrs. Dash site, as well as coming up with a few myself. Here’s what we ate tonight:



Quick and Easy Cauliflower and Corn Chowder


Ingredients:

  • 1 small onion, chopped

  • 2 T olive oil

  • 1 lb. cauliflower (I used orange cauliflower. It tastes just like regular cauliflower but is really gorgeous and extra-high in Vitamin A)

  • 2 ears fresh corn (or 1/2 C frozen corn)

  • 2 cans chicken stock

  • Water

  • 1 can Campbells cheese soup

  • 2 T Mrs. Dash original

  • 1 bay leaf

Saute onion in olive oil in a large stock pot. When it is starting to get limp and brown, add cauliflower, broken into florets. Add both cans of chicken stock, and then add about three to four more cups of water. Toss in the bay leaf (I am not sure why I always add the bay leaf, but it makes me feel like I know what I’m doing!). Let simmer until cauliflower is tender (I let mine simmer on low heat for over two hours).

Remove bay leaf. Using an immersion blender, blend up the cauliflower (it should be easily blended at this point). Leave a few chunks if you like.

Cut corn from cob and add to soup, along with Mrs. Dash and cheese soup. Stir well and let heat for another 30 minutes.

Serve with breadsticks.

P.S. Thank you, Mrs. Dash! I’ll be seeing you soon — probably tomorrow night. :)

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