A recipe by Supper with Michelle

Cauliflower Corn Chowder

Unlike most "chowders", this big bowl of goodness is made with Cauliflower. But don't let that discourage you....it's creamy and hearty and down right delicious! And...it is also happens to be Vegan and Vegetarian friendly.

Ingredients:

2 medium Carrots (sliced) 1 medium Yellow Onion (diced) 1 medium - large Potato (diced/about 1 cup) 2 tablespoons of Un-Bleached Flour 3 tablespoons of Olive or Vegetable Oil (or an oil of your choice) 1 medium Head of Cauliflower (cut into bite size pieces) 1 Corn on the Cob (the corn cut off) 3 cups of Vegetable Broth (or water) 1 cup of heavy Unsweetened Coconut Milk (or Heavy Cream for non-vegans) 1 Bay Leaf 1 teaspoon of Sea Salt 1/4 teaspoon of Cajun Seasoning (optional)

Suggested Toppings: A few grinds of Ground Black Pepper A bit of fresh Parsley (roughly chopped) Homemade Croutons Grated Parmesean Cheese (for non-vegans

Instructions:

In a large pot, heat oil on a medium flame. Add in onions, potatoes, and carrots. Saute them for about 5 - 10 minutes or until the potatoes have soften a bit. Then add in cauliflower and cajun seasoning and saute for an additional 5 - 10 more minutes and then stir in flour and let that brown a little, about 5 minutes or so. Then add in vegetable broth, corn, bay leaf and be sure to use your spoon to stir in all the browned bits on the bottom of your pot, if you have any. Bring the broth to a boil and then turn the heat down low, add in milk and let simmer for 10 minutes. Remove bay leaf, taste your chowder and add in sea salt to taste

SUPPER WITH MICHELLE For the full recipe and more visit www.supperwithmichelle.com IG: @supperwithmichelle Twitter: @supperwmichelle FB: www.facebook.com/supperwithmichelle.com All photography by Michelle Braxton copyright 2015 supperwithmichelle