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Warming chowder gets a veggie twist with the help of cauliflower and corn. Charring the vegetables gives a smoky depth of flavour that complements the creamy, cheesy broth. Grab a spoon, dig in and enjoy. See method
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Preheat the grill to high. Pat the cauliflower dry with kitchen paper and put on a baking tray. Drizzle with 1 tbsp oil, season, toss to coat, then arrange in a single layer. Grill for 10-15 mins, turning halfway, until golden brown and lightly charred at the edges. Transfer to a plate.
Meanwhile, heat 1 tbsp oil in a large pan over a medium heat. Fry the onion for 6-8 mins until tender, then stir in the flour, potatoes, garlic and thyme. Fry for 2 mins.
Add the stock, milk and half the sweetcorn to the pan. Simmer over a medium heat for 15-20 mins until the potatoes are tender; season well. Discard the thyme sprigs.
Add the remaining sweetcorn and the spring onions to the baking tray and grill for 6-8 mins until the sweetcorn is lightly charred. Grill the bread for 1 min each side. Sprinkle over the cheese and grill for 2 mins until bubbling. Cut into croutons.
Stir the grilled cauliflower into the chowder and season to taste. Divide between 4 bowls, then scatter with the charred corn, spring onions and croutons.
Freezing and defrosting disclaimer
Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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