Corn, cauliflower and coconut chowder

Dive into a bowl of this corn, cauliflower and coconut chowder to warm you up on cooler evenings. It’s creamy, comforting and delicious.

6

10m

Note: + cooling time

1h 35m

Ingredients

  • 1 tbs extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, thinly sliced
  • 3 corn cobs, husks and silk removed, kernels removed
  • 1/2 medium 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

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.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.