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Method
Step 1
Heat oil in a large frying pan over medium-high heat. Add the onion and celery and cook, stirring occasionally, for 4 mins or until just tender. Transfer to a slow cooker.
Step 2
Add the corn kernels, cauliflower, potato, coconut milk and stock to the slow cooker. Season. Cover and cook for 1 1/2 hours on high (or 3 hours on low) or until the vegetables are tender. Turn off the slow cooker. Cool slightly. Use a stick blender to carefully blend the soup until almost smooth.
Step 3
Divide the soup among serving bowls. Top with the salmon and dill.
3 corn cobs, husks and silk removed, kernels removed
1/2 cauliflower, cut into florets
3 Red Royale potatoes, peeled, chopped
400ml coconut milk
4 cups (1L) vegetable stock
300g Coles Tasmanian Hot Smoked Salmon Portions with Pepper, coarsely flaked
Dill sprigs, to serve
Description
Dive into a bowl of this corn, cauliflower and coconut chowder to warm you up on cooler evenings. It’s creamy, comforting and delicious.
Method
Step 1
Heat oil in a large frying pan over medium-high heat. Add the onion and celery and cook, stirring occasionally, for 4 mins or until just tender. Transfer to a slow cooker.
Step 2
Add the corn kernels, cauliflower, potato, coconut milk and stock to the slow cooker. Season. Cover and cook for 1 1/2 hours on high (or 3 hours on low) or until the vegetables are tender. Turn off the slow cooker. Cool slightly. Use a stick blender to carefully blend the soup until almost smooth.
Step 3
Divide the soup among serving bowls. Top with the salmon and dill.
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