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Roasted Cauliflower, Potato, and Corn Chowder

Roasted Cauliflower, Potato, and Corn Chowder is straight up vegetarian comfort food in a bowl for Meatless Monday.

Good evening, everyone! I thought that tonight I’d quickly share this recipe for Roasted Cauliflower, Potato, and Corn Chowder that I threw together for Meatless Monday. This is clearly not the most photogenic of soups, but it really is straight up comfort food in a bowl: I’ll be making this cauliflower corn chowder recipe again as our nights start to get chillier here.

Roasted Cauliflower, Potato, and Corn Chowder is straight up vegetarian comfort food in a bowl for Meatless Monday.

Pre-roasting the cauliflower and potatoes adds an additional richness and depth of flavor to this soup that pairs nicely with the sweetness of the corn — give it a try and see the difference it makes!

Looking for more vegetarian recipes? Take a few minutes to browse through the Meatless Monday category for additional dinner ideas.

Roasted Cauliflower, Potato, and Corn Chowder

Ingredients

About five cups large cauliflower florets (one small head, or about 2/3 of a larger one)
One medium yellow onion, cut into chunks
2 medium russet potatoes, cut into chunks
2 Tbsp olive oil
6 cloves garlic
1 tsp smoked paprika
1 can corn, drained
32 oz vegetable broth
Sea salt, to taste
Black pepper, to taste
1/4 tsp cayenne
2 cups milk (I used whole milk, and here’s why)
1 cup shredded cheddar cheese

Directions

Preheat oven to 425 degrees, spray a rimmed baking sheet with cooking spray, and chop cauliflower, potato, and onion into roughly the same size pieces. Arrange vegetables and garlic cloves on the prepared baking sheet, toss with olive oil and smoked paprika to coat, and roast for 30 minutes (stirring halfway through).

Add roasted veggies to your food processor in batches and process them until they’re at your desired soup consistency. (I pureed half and left half slightly chunkier for texture as shown above, but you can puree everything if you prefer a smoother soup.) Add the processed roasted veggies, corn, vegetable broth, sea salt, pepper, and cayenne to a large pot or Dutch oven, stir, and bring to a boil.

Roasted Cauliflower, Potato, and Corn Chowder is straight up vegetarian comfort food in a bowl for Meatless Monday.

Reduce heat to medium-low and stir in milk and cheddar cheese, then simmer for about ten minutes to blend flavors. Taste and add a little more salt if necessary, and serve roasted cauliflower corn chowder topped with chopped green onions and additional cheddar (optional).

Roasted cauliflower chowder is vegetarian comfort food in a bowl…

Roasted Cauliflower, Potato, and Corn Chowder is straight up vegetarian comfort food in a bowl for Meatless Monday.

Just add a simple green salad and a baguette and you have yourself a whole savory Meatless Monday feast! Roasted Cauliflower, Potato, and Corn Chowder is naturally gluten free; the potatoes thicken it up nicely with no need for the added flour you’ll find in many cauliflower soup recipes.

Roasted Cauliflower, Potato, and Corn Chowder, printable recipe

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5 from 3 votes

Roasted Cauliflower, Potato, and Corn Chowder

This vegetarian cheesy cauliflower soup recipe is straight up comfort food in a bowl.
Course dinner
Total Time 50 minutes
Servings 6

Ingredients

  • 5 cups large cauliflower florets (one small head, or about 2/3 of a larger one)
  • 1 medium yellow onion, cut into chunks
  • 2 medium russet potatoes, cut into chunks
  • 2 Tbsp olive oil
  • 6 cloves garlic
  • 1 tsp smoked paprika
  • 1 can corn, drained
  • 32 oz vegetable broth
  • Sea salt, to taste
  • Black pepper, to taste
  • 1/4 tsp cayenne
  • 2 cups milk (I used whole milk)
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 425 degrees, spray a rimmed baking sheet with cooking spray, and chop cauliflower, potato, and onion into roughly the same size pieces. Arrange vegetables and garlic cloves on the prepared baking sheet, toss with olive oil and smoked paprika to coat, and roast for 30 minutes (stirring halfway through).
  • Add roasted veggies to your food processor in batches and process them until they're at your desired soup consistency. (I pureed half and left half slightly chunkier for texture as shown above, but you can puree everything if you prefer a smoother soup.) Add the processed roasted veggies, corn, vegetable broth, sea salt, pepper, and cayenne to a large pot or Dutch oven, stir, and bring to a boil.
  • Reduce heat to medium-low and stir in milk and cheddar cheese, then simmer for about ten minutes to blend flavors. Taste and add a little more salt if necessary, and serve roasted cauliflower corn chowder topped with chopped green onions and additional cheddar (optional).

Notes

Roasted Cauliflower, Potato, and Corn Chowder is naturally gluten free; the potatoes thicken it up nicely with no need for the added flour you'll find in many cauliflower soup recipes.

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Recipe Rating




Mary

Tuesday 24th of September 2019

Can this chowder be frozen? Only 2 of us and I would like to have some for another time.

rachel

Tuesday 24th of September 2019

I haven't tried -- it should freeze, but the potatoes will get grainier when thawed.

Jonny

Wednesday 18th of September 2019

Fantastic Recipe! My whole family absolutely loved it.

Melissa Ford

Monday 16th of September 2019

Just made this today and it’s super tasty. First recipe from your blog and I can’t wait to try more!

Derick Smith

Monday 16th of September 2019

Did you leave the skin on the potatoes?

rachel

Monday 16th of September 2019

Yup!

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