Corn & Cauliflower Chowder

by Karen Ekstrom

This Corn & Cauliflower Chowder is almost healthy!

(I should cut out the bacon but it makes it soooooo good! ~ So it stays!)



3 (14-oz.) cans of cream-style corn (I use the ‘no salt added’)

4 cups milk

3 cups of cauliflower, cooked and diced into small pieces

1/2 cup of onions, diced and sautéed 

4 pieces of bacon, cooked and crumbled

1 tsp. Tony Chachere’s Creole Seasoning

1/2 tsp. Montreal Steak Seasoning



Combine first five ingredients in large, heavy saucepan.  

Simmer over heat until soup is slightly thickened ~ stirring occasionally.  

Season with salt and pepper.  

Makes enough for 4 hearty servings or 8 smaller servings. 




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