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Corn, cauliflower and coconut chowder

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

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

  • Serves6
  • Cook time1 hour 35 minutes
  • Prep time10 minutes, + cooling time
Bowl of corn, cauliflower and coconut chowder topped with salmon portions and dill


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Divide the soup among serving bowls. Top with the salmon and dill.

Nutrition Information


Energy: 1672kJ/400 Cals (19%)

Protein: 20g (40%)

Fat: 20g (29%)

Sat fat: 11g (46%)

Carb: 29g (9%)

Sugar: 8g (9%)

Fibre: 9g (30%)

Sodium: 1194mg (60%)