This is a light soup that pairs well with a hearty chopped salad or roasted chicken.
Be sure to use all of the tender parts of the cauliflower, stalk included.
1 quart chicken stock
1 pound cauliflower (1 large head), coarsely chopped
2 ears fresh sweet corn, cut off the cob (or 2 cups frozen corn), divided
1 cup plain yogurt, divided
Red pepper oil
1 red bell pepper
2 tablespoons extra-virgin olive oil
coarse salt to taste
2 tablespoons farmer or feta cheese, crumbled
1 tablespoon chopped fresh parsley or basil (optional)
coarsely ground black pepper to taste
To make the red pepper oil: Blanch the bell pepper in salted boiling water for no more than 1 minute. The skin will be wrinkled. Run the pepper under cold water, then peel off the skin and remove the stem and seeds. Place the pepper in a blender with the olive oil and purée. Season to taste with coarse salt and set aside.
To make the chowder: In a large pot over medium-high heat, bring the chicken stock to a rolling boil and simmer the cauliflower for about 10 minutes, or until fork tender.
While the cauliflower is cooking, char the corn in a dry sauté pan over medium-high heat, stirring to keep it from blackening. Set aside.
Transfer the cooked cauliflower and chicken stock into a food processor and purée until smooth. Return the cauliflower mixture to the pot and fold in half the corn and half the yogurt. Cook for another minute or two over low heat to warm throughout.
Pour chowder into individual bowls and top with remaining corn, a spoonful of yogurt, and a drizzle of red pepper oil. Garnish with fresh crumbled cheese and fresh chopped herbs, if using. Finish with coarsely ground black pepper.
This recipe is from Feed Zone Table, where Chef Biju Thomas and Dr. Allen Lim offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.