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.
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Serves
6
Prep
10m
Note: + cooling time
Cooking
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
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.
