Sometimes, when there’s a chill in the air, and the leaves are changing, you just need a hearty soup of northern origins. That’s when we like to turn to Clam Chowder (or other Chowders)! We went a little funky when we made our Southwestern Clam Chowder over the summer, so we decided to go a little more mainstream with this one…although we still went a little wild and used a half a cauliflower in our soup base. This added a little bit of flavour while also allowing us to replace some of the cream to make the soup a little more healthful. The idea worked well, and my sous chef even said it was the best clam chowder he’d ever had (while then qualifying it by saying he’s had a lot of clam chowders in his life)!
Time: 60 Minutes
Ingredients (Makes 3-4 Servings):
- 1/2 Onion
- 1 Carrot
- 3 Stalks Celery
- 1/2 Cauliflower
- Clams (chopped or whole)
- 1 Tablespoon or Cube of Vegetable Boullion
- 2 Tablespoons Butter
- 1/2 Pint Cream
- 2-4 Cups of Milk (I know that’s a big range…see the method below.
- Dice your carrots, celery, and onions. Then melt some butter in a soup pot, and add your diced veggies. Stir occasionally until they soften.
- As your step 1 veggies cook, cut your cauliflower into florets, and steam for about 3-4 minutes in the microwave. Then, transfer your cauliflower to your blender/food processor, and add a cup of milk. Puree, and set aside.
- Add your clams, peas, and corn to the soup pot, and stir to combine, and let cook for a few minutes…then add in your bouillon.
- Pour your cauliflower puree into your soup pot, and stir to fully incorporate.
- Bring to a simmer, and then add in your cream. Add milk as you see fit to achieve your desired consistency…and then allow to simmer for around 30 minutes. Sprinkle in some black pepper before the simmer if you like.
- Plate, devour, and enjoy!