Name: Potato, Cauliflower, Corn and Bacon Chowder Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 cauliflower chopped; 4 potatoes diced medium; 1 L chicken stock (liquid); 500 g corn kernels frozen; 500 g bacon rashers finely sliced; 1/2 cup shallots finely sliced; 2 garlic cloves; 1/2 tsp butter; 3 onions diced medium; 1 tbs cream *to serve *optional; 1 pinch salt and pepper *to taste

by nicnocnac Last updated on 05/05/2025

A fantastic way to disguise cauliflower, and my family love this soup with crusty bread.

- nicnocnac

Ingredients

1 cauliflower chopped
4 potatoes diced medium
1 L chicken stock (liquid)
500 g corn kernels frozen
500 g bacon rashers finely sliced
1/2 cup shallots finely sliced
2 garlic cloves
1/2 tsp butter
3 onions diced medium
1 tbs cream *to serve *optional
1 pinch salt and pepper *to taste

Method

Step 1

In a frypan, add butter and lightly fry onion and garlic for 5-10 minutes. Do not brown.
Step 2

Place onion mixture in a stock pot over low heat.
Step 3

Add potatoes and cauliflower, and cover with stock. Bring to a simmer and cook until potatoes and cauliflower are cooked through.
Step 4

Blend the soup until smooth and keep warm over low heat.
Step 5

In a frypan, fry the bacon until lightly cooked. Add the corn to the soup.
Step 6

Stir in the shallots. Add salt and pepper. Simmer for 15 minutes.
Step 7

Serve in bowls, and add a little cream if adding.