Recipe by: Dr. Vincent Esposito Ms, DC
This corn and cauliflower chowder with roasted Brussels sprouts is a deeply satisfying meal that hits every single food craving you could possibly have.
You will find that this chowder is a complete meal in itself due to the nourishing potatoes and protein rich beans.
You’ve also got lots of delicious herbs and spices for more health benefits and antioxidants.
We’ve topped this scrumptious, complete meal with roasted Brussels sprouts. If you’re not normally a sprouts fan, then prepare to have you mind blown by the roasted version with lots of herbs.
If you really are a die hard sprout hater, then feel free to leave them off completely.
This is most definitely a family friendly meal and a good way to get veggies into the kids!
Corn & Cauliflower Chowder with Roasted Brussels Sprouts
For the Chowder
- 2 cups Sweet Corn frozen or fresh
- 1 head Cauliflower chopped into florets
- 2-3 cups Water or Vegetable Stock
- 1 ⁄2 Yellow Onion diced
- 2-3 stalks Celery diced
- 2-3 Potatoes cubed
- 1 Red Bell Pepper
- 1-2 Carrots diced
- 3-4 cloves Garlic minced
- 1 5 oz. can Coconut Cream
- 1 15 oz. Cannellini Beans rinsed and drained
- 1 t Dried Thyme
- 1 t Onion Powder
- 1 ⁄4 t Cayenne Pepper
- 1 ⁄2 t Smoked Paprika
- 1 t Garlic Powder
- 1 t Oregano
- Salt & Pepper to taste
- Vegetable Stock for sautéing
- 1 T Extra Virgin Olive Oil for sautéing
For the Brussels sprouts
- 1 lb. Brussels Sprouts halved
- Salt & Pepper to taste
- 1 T Extra Virgin Olive Oil
- For Garnish
- Chopped Parsley
- Chopped Scallions
- Chopped Chives
- Chopped Cilantro
- Cayenne Pepper
- Black Pepper
- Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425 ̊F.
- Roast the Brussels Sprouts. Toss the sprouts in salt, pepper, and extra virgin olive oil. Then, place them on the baking tray. Roast for 20-25 minutes, turning halfway.
- Set a pot to medium heat. Once hot, add the celery, carrots, onion, garlic, and bell pepper. Sauté until the onions are translucent, 7-8 minutes. Then, add the beans and cook until warmed through, 1-2 minutes.
- Sauté the potatoes. Set a skillet to medium heat. Once hot, add extra virgin olive oil. Then, add the potatoes. Cook for 6-7 minutes, until browned, and season to taste. Then, remove from heat and set aside for later.
- To the pot, add vegetable stock. Bring to a boil, then add the corn, potatoes, cauliflower, and spices. Stir to combine, and then cover and reduce heat to a simmer. Cook for 15-20 minutes, until the potatoes are tender. Then, add the coconut cream, and adjust seasonings to taste.
- Plate the chowder, then top with the roasted Brussels sprouts and your desired garnishes. Enjoy!
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