I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.
Apparently, the overwhelming amount of cheese in the fridge was nagging on my brain, because when Diana told us in the middle of yoga to “bring ourselves back to the mat,” I realized I’d been mentally diving into a bowl of cheesy corn chowder instead of downward dog.
I’m not 100% sure I can enter the Recipe Redux and Cabot Cheese contest twice, because I swear I read the rules and it neither encourages nor prohibits such behavior.
Contest aside, y’all and the fine people at Cabot need to see this recipe.
Remembering the goal of the contest was to create healthier snacks or appetizers for Super Bowl using Cabot Cheese, I figured a hearty soup was just the (sitting at home on the couch waiting for the commercials to come on) ticket.
You can add more cheese if you like–and I did for The Professor–but when you use high quality (and full fat and flavor) ingredients, you can get away with less, and still end up with the taste equivalent of more.
I may not win the contest, but a clean
plate bowl is winning to me. :)
Pepperjack Corn & Cauliflower Chowder
- 2 2/3 cups frozen corn kernels
- 1 tbsp. olive oil
- 1 cup diced sweet onion
- 2 cloves garlic, minced
- 4 cups chopped cauliflower florets
- 1/2 tsp. chili powder
- 3 cups vegetable broth
- 1/2 cup unsweetened almond or soy milk
- 1 cup shredded Cabot Pepperjack Cheese
- salt + pepper, to taste
- chopped fresh cilantro, for serving (optional)
- Preheat oven to 400 degrees.
- Once oven is preheated, roast 1 1/3 cups corn for 10-15 minutes, until beginning to brown. (You do not have to defrost corn first.)
- Meanwhile, saute onion and garlic in olive oil over medium-low heat in a saucepan until translucent.
- Add cauliflower and remaining corn to the saucepan.
- Season with chili powder, salt, and pepper, stirring well to vegetables.
- Cook 3 minutes, until fragrant.
- Pour 2 cups vegetable broth into the pan.
- Bring broth to a boil, then reduce heat and simmer until cauliflower is very soft.
- Remove pan from heat and allow to cool slightly.
- Using an immersion blender, process cauliflower and corn mixture, adding remaining broth and almond milk to achieve the desired consistency.
- Return pan to heat and add cheese and roasted corn (reserving 2 Tbsp for garnish, if desired).
- Stir chowder until cheese is melted.
- Serve topped with cilantro and reserved roasted corn.