Dive into a bowl of this corn, cauliflower and coconut chowder to warm you up on cooler evenings. It’s creamy, comforting and delicious.
Serves66
Cook time1 hr 35 mins1 hour 35 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
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
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.
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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