Roasted Corn & Jalapeno Cauliflower Chowder

Perfectly flame-roasted corn and jalapeno paired with riced cauliflower and a simple creamy broth resulting in one tasty chowder.

This recipe also happens to be Gluten-Free and Vegetarian! It can also be made Dairy-Free by simply swapping out the whipping cream with your favorite dairy-free alternative.

Keep the sides simple!

Serve with a side of buttered Rocky Mountain Bread Co. Sourdough (#1987) or savory muffins made with Krusteaz Professional Corn Bread Mix (#2130).

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Roasted Corn & Jalapeno Cauliflower Chowder

Perfectly flame-roasted corn and jalapeno paired with riced cauliflower and a simple creamy broth resulting in one tasty chowder.

Roasted Corn & Jalapeno Cauliflower Chowder

Ingredients:

Instructions:

  1. First, bring the vegetable stock to a boil in a medium pot. Add the riced cauliflower and bring to a boil, then remove from heat. Set aside 1/3 of the cauliflower, and puree the remaining stock and cauliflower until mostly smooth. Transfer to a bowl.
  2. Now, heat oil in the same pot. Saute onion and garlic until lightly browned, then add the Corn & Jalapeno blend and cook for 5-7 more minutes. Then, add the flour until slightly toasted, approx. 5 more minutes.
  3. Now, add the vegetable stock blend and bring to a boil. Allow to simmer for 7-10 minutes, then add the heavy cream. If needed, add additional water or stock to reach desired consistency.
  4. Then, add the reserved cauliflower and season with salt and pepper as needed.
  5. Garnish with crumbled Daily’s Precooked Bacon (#4835), sliced jalapenos, and cilantro.

Adapted from: https://simplotfoods.com/Recipe/Roasted-Corn-Jalapeno-Cauliflower-Chowder

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