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Corn, cauliflower and coconut chowder recipe
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Prep Time:
10 minutes
Cook Time:
95 minutes
Total Time:
105 minutes
Simple slow cooker chowder-inspired soup with corn, cauliflower, and creamy coconut.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, thinly sliced
  • 3 corn cobs, husks and silk removed, kernels removed
  • 1/2 medium cauliflower, cut into florets
  • 3 Red Royale potatoes, peeled, chopped
  • 400ml coconut milk
  • 1l vegetable stock
  • 300g Tasmanian Hot Smoked Salmon Portions with Pepper, coarsely flaked
  • Dill sprigs, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil until shimmering. Cook onion and celery, stirring occasionally, for 4 minutes or until tender. Transfer to a slow cooker.
  • Combine the corn kernels, cauliflower, potato, coconut milk, and stock in the slow cooker. Season generously. Cook on high for 1 1/2 hours (or low for 3 hours) until vegetables are tender. Turn off the slow cooker and let cool slightly. Use a stick blender to blend soup until nearly smooth.
  • Ladle the soup into individual bowls. Garnish with the salmon and dill.

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