Corn & Cauliflower Chowder

Unable to load

8 Ingredients

Number of servings

2 spring onions
2teaspoons extra virgin olive oil
250grams Woolworths frozen cauliflower florets
4 cups frozen corn
1L chicken stock
1teaspoons Woolworths Cajun seasoning
1/2 cup thickened cream
100grams Woolworths shortcut bacon, finely chopped

Nutrition per serving

15% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Turn frozen corn kernels and frosty cauliflower florets into a deliciously creamy chowder for a comforting, flavourful meal on a chilly winter's day.

Use-it-up tip:

Store any leftover bacon in an airtight container in the freezer. Thaw in the fridge overnight.

Method

Step 1 of 3

Reserve green tops of spring onions. Thinly slice whites. Heat half of the oil in a medium saucepan over medium heat. Add sliced onion. Cook, stirring often, for 2 minutes or until soft. Add cauliflower, 3 cups corn, stock, seasoning and 1 cup water. Bring to a simmer. Reduce heat to low. Simmer for 15 minutes. Cool slightly. Using a handheld blender, purée until a chunky cream-like texture forms.

Step 2 of 3

Return to a medium heat. Stir in remaining corn and 1/3 cup cream. Cook for 3 minutes or until corn kernels are tender and heated. Season. Cover to keep warm.

Step 3 of 3

Heat remaining oil in a large frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 4 minutes or until golden. Thinly slice reserved onion greens. Divide soup among bowls. Drizzle with remaining cream. Top with bacon and onion.