A healthier version of slow cooker cauliflower corn chowder using steamed cauliflower and cooked corn were blended with chicken stock to add a natural thickness to the soup.
ingredient
- 1 cup yellow onion, chopped fine
- ¾ cup celery, ¾-inch dice
- ¾ cup carrot, ¾-inch dice
- 1 teaspoon olive oil
- ⅛ teaspoon cayenne pepper
- 1 teaspoon fresh thyme, chopped
- 3 cups cauliflower florets, cut into small pieces
- 3 cups corn, canned and drained
- 3 cups unsalted chicken stock
- 1 pound boneless skinless chicken breast
- 1 pound red potatoes, cut into ½-inch cubes
- 1 cup whole milk
- ¾ teaspoon kosher salt
- 1 bay leaf, dried
- 2 tablespoons minced parsley
Directions
- In a microwave-safe bowl, add onions, celery, carrots, olive oil, cayenne pepper, and thyme.
- Microwave for 3 minutes and then stir, cook another 3 minutes. Transfer to the slow cooker.
- Add 3 cups of cauliflower florets to a microwave-safe bowl. Add ¼ cup water and cover tightly with plastic wrap. Microwave for 5 minutes, or until florets are tender.
- Drain the cauliflower and add to a blender.
- Add in 1 ½ cups corn and 2 cups chicken stock. Blend until smooth, about 1 minute. Transfer to the slow cooker.
- Add 1 cup chicken stock, chicken breasts, red potatoes, milk, salt, and bay leaf to the slow cooker. Stir to combine all ingredients. Cover and cook until vegetables are tender; 3 to 4 hours on High setting or 5 to 6 hours on Low.
- Discard bay leaf. Remove chicken and shred into smaller pieces.
- Stir in remaining 1 ½ cups corn and shredded chicken, let it sit until heated through, about 10 minutes on High setting.
- Taste and season with salt and pepper as desired. Stir in 1 tablespoon parsley and serve hot. Top with additional parsley and pepper.
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