DirectionsStep1Preheat a large pot over high heat then add the cauliflower and pour water over it until the cauliflower is covered. Boil the cauliflower until it sofftens about 5 minutes then drain and set aside.Step2Place the pot on the heat. Set to medium heat and add the olive oil, onioins and garlic. Sauté 3-4 minutes until translucent.Step3Add the potatoes, 3 cups of broth, salt, pepper, parsley and turmeric. Cover and bring the pot to a boil 15 minutes or until potatoes are soft.Step4While the pot boils, take 1/4 cup of the corn kernels, 1/4 cup of broth and cauliflower and add it to a blender. Blend until smooth then pour the contents into the pot along with the remaining corn.Step5Reduce the heat to a low simmer. Stir and cook another 3-5 minutes or until heated through. Taste and adjust seasonings as necessary. Serve immediately.Step6Store the chowder in the refrigerator up to 7 days or in the freezer up to 60 daysIngredientsIngredients2 cupsCauliflower (florets)1 tablespoonExtra Virgin Olive Oil⅓ cupWhite Onion (diced)2 tablespoonsGarlic (minced)2 cupsGold Potatoes (diced and peeled)3 ¼ cupsLow Sodium Vegetable Broth1 teaspoonSalt½ teaspoonBlack Pepper½ teaspoonParsley Flakes¼ teaspoonTurmeric12 ouncesCorn Kernels (frozen)See moreNutritionalNutritional149 Calories3 gTotal Fat29 gCarbohydrate1,020 mgSodium4 gProteinFrom skinnyfitalicious.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Corn Chowder
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