Potato, Cauliflower and Corn Chowder

Long before it was trendy, we were a cauliflower eating family.  When G was going to college and working nights, C the MP and I would have cauliflower with melted cheese for dinner.  He was 3 and it’s what he always asked for.   I thought he had incredibly good taste.

My mom used to make potato soup on a regular rotation, so I’m not surprised how many potato/cauliflower soup recipes I found in her binders.  My dad loved potato soup.  Hello, he was born in Idaho.

  • 12 oz bacon sliced into 1/2″ pieces
  • 1 medium onion diced
  • 4 medium russet potatoes peeled and chopped into 1/2″ thick pieces
  • 1 medium head cauliflower cored and chopped into florets
  • 6 cups warm water
  • 1 cup heavy cream
  • 4 tsp salt or to taste
  • 1/2 tsp pepper
  • 1/4 to 1 tsp cayenne pepper or to taste
  • 2 to 3 cups corn kernels cooked from fresh or frozen
  • grated cheddar cheese for sprinkling

  1. Cook bacon in a 5 1/2 quart heavy-bottomed soup pot or Dutch oven over med/high heat until browned. Remove bacon with slotted spoon to paper-towel-lined plate.
  2. Pour the bacon grease into a bowl. Spoon 3 tablespoons of bacon grease back into the pot and discard the rest. Add diced onion and sauté 5 min or until soft.
  3. Add chopped potatoes and cauliflower, 6 cups warm water along with 4 tsp salt, 1/2 tsp black pepper and cayenne pepper to taste. Stir and bring to a boil. Add 1 cup cream, reduce heat to a simmer, cover and cook until potatoes are cooked through (about 15 min).
  4. Meanwhile cook your corn. Drain and cover to keep warm.
  5. Puree the soup in batches in a blender until completely smooth (making sure your blender has a little breathing hole at the top so you don’t create a suction vacuum from the hot liquid. Return soup to the pot and season to taste (for an adult soup, we add another 1/2 tsp cayenne). To serve, ladle into warm bowls and garnish generously with bacon bits, cooked corn kernels and fresh parsley.

*  From the Recipe Box:

Lazy butt time:  I used precooked bacon.   I put 3 tablespoons of butter in the pot instead of bacon grease to saute the onions.  I did not peel the potatoes, and I did use Yukon Gold.  I thawed frozen corn and dumped it in at the end.  I used the bags of cauliflower-ettes from Costco.  I did not use a stand blender; I used my immersion blender.  Are you seeing how much time I saved you?

and remember:  Life is so damn short, for god’s sake, just do what makes you happy.  Big kiss, Lynn

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