Description

This Slow Cooker Cauliflower Corn Chowder is a creamy, comforting, and hearty vegetarian soup perfect for easy weeknight meals. Featuring tender cauliflower florets, sweet corn, and diced potatoes cooked slowly with aromatic spices and vegetable broth, it delivers rich flavors without complex preparation. The soup is partially blended for a luscious texture while retaining chunky vegetables for a satisfying bite. Finished with creamy coconut milk or heavy cream and a touch of nutritional yeast or Parmesan, it’s a delicious gluten-free and vegetarian chowder that pairs wonderfully with crusty gluten-free bread or a fresh side salad.

Ingredients

Scale

Main Ingredients

1 medium head cauliflower, chopped into florets
2 cups frozen corn kernels
1 medium Yukon gold potato, peeled and diced
1 small yellow onion, diced
2 cloves garlic, minced
3 cups low-sodium vegetable broth
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Finishing Ingredients

1 cup canned coconut milk or heavy cream
2 tablespoons nutritional yeast or grated Parmesan (optional)
2 tablespoons olive oil or unsalted butter

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Instructions

Combine Ingredients: Add cauliflower florets, corn, diced potato, onion, garlic, vegetable broth, dried thyme, smoked paprika, salt, and black pepper to the slow cooker. Stir everything well to combine the flavors evenly.
Cook Soup: Cover the slow cooker with the lid and cook on low heat for 6 to 7 hours, or alternatively on high for 3 to 4 hours, until all vegetables are tender and cooked through.
Blend Partially: Using an immersion blender, carefully blend part of the soup directly in the slow cooker to create a creamy texture while leaving some vegetable chunks intact for added heartiness and texture.
Add Creaminess: Stir in the coconut milk or heavy cream along with nutritional yeast or Parmesan cheese (if using). Cook the soup on low for an additional 10 to 15 minutes to warm through and meld the flavors.
Finish and Serve: Just before serving, drizzle olive oil over the chowder or stir in unsalted butter for extra richness. Taste the soup and adjust seasoning as needed. Serve hot, ideally with crusty gluten-free bread or a fresh side salad.

Notes

For a spicier kick, add a pinch of cayenne pepper while cooking.
Fresh corn can be used instead of frozen when in season for a sweeter taste.
If you prefer a thicker chowder, mash some extra potatoes or mix in a slurry made of cornstarch and water.