El Dorado Roasted Corn, Cauliflower and Potato Chowder
Elianna
ingredients
- 3 cups cauliflower florets
- 2 cups chopped yellow bell pepper
- 2 cups chopped onion
- 2 cups corn kernels
- Cooking spray
- 1 tablespoon butter
- 1/2 teaspoon ground turmeric
- 3 garlic cloves, minced
- 1 jalapeno pepper
- 3 cups cubed Yukon gold potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cans vegetable broth
- 1 can creamed corn
- 2 bay leaves
- 1/2 cup half-and-half
- 1 tablespoon lemon juice
directions
- 1
1) Preheat oven to 450
- 2
2) Arrange first 4 ingredients in a single layer on a pan coated with cooking spray. Bake at 450 for 30 minutes or until tender and lightly browned, stirring occasionally
- 3
3) Melt butter in a large pot over medium heat. Add turmeric and garlic to pan; cook 1 minute
- 4
4) Pierce jalapeno pepper with a knife 6 times; add jalapeno, potato and next 5 ingredients to pan. Bring to a boil; reduce heat and simmer 10 minutes. Add cauliflower mixture to pot and cook 5 minutes or until potatoes are tender
- 5
5) Remove from heat; stir in half-and-half and juice. Discard bay leaves and jalapeno pepper
Source: Elianna
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews