Cauliflower Corn Chowder

This hearty soup is both comforting and healthy.

Broth

Creating the base flavor

4 cups chicken stock

4 corn cobs (corn cut off)

1/2 tsp peppercorn

1/2 jalapeno or chili flakes to taste

A bundle of fresh thyme or 1 tsp of dry

1 bay leaf

Add all ingredients to a pot and bring to a boil. Turn down the heat and simmer for 30 minutes. Stain

Soup

1 Tbsp neutral oil (like canola)

6 oz diced ham

2 cups chopped onions

1 cup chopped celery

Corn that was removed from cobbs

1 head cauliflower cut to small florets (the orange variety was on sale)

4 medium potatoes, peeled and chopped

3 cloves minced garlic

Salt and pepper to taste

1 Tbsp fresh thyme or 1 tsp dry

1/2 tsp celery salt

1/2 tsp cayenne pepper (or to taste)

1 cup milk

2 Tbsp flour

1/2 cup cream or half and half

1/4 chives, green onions or parsley

Heat oil at medium high add and brown ham. Remove ham and set aside.

Lower heat to medium low and add onions and celery, layer in flavor with a sprinkle of salt and pepper, sauté until translucent, about 7 minutes. Add corn through cayenne pepper plus another layer of salt and pepper. Cook for 10 minutes. Add strained stock, turn up heat to medium high, cook until veggies are tender.

Puree to desired consistency with an immersion blender or add half of mixture to blender.

In a small bowl or cup whisk together milk and flour to make a slurry. Add slurry to soup and cook for about 7 more minutes. Turn off heat and add cream and herb choice. I added chive to mine. When serving top with cream, sour cream, cheese, more herbs, or more ham. Enjoy!