DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

HEARTY CURRIED VEGGIE CHEDDAR CHOWDER

Ingredients

1 large head cauliflower

1 tablespoon olive oil

1 ½ teaspoon salt

1 teaspoon black pepper

¼ cup butter

1 large leek, chopped white and light green parts

4 large cloves garlic, chopped

1 jalapeño, chopped including seeds

1 large red skinned potatoes, scrubbed and chopped into ½” dice (about 2 cups)

½ pound cremini mushrooms, sliced (about 3 cups)

1 red bell pepper, chopped

1 tablespoon + 2 teaspoon curry powder

2 tablespoon flour

2 cups vegetable stock

1 can coconut milk

1 pint heavy cream

½ cup frozen corn kernels, defrosted

1 ½ cups Sargento Sharp Cheddar, Fine Cut shredded cheese

3 tablespoon cilantro, chopped

Instructions

Preheat oven to 400 degrees.

Break cauliflower into florets and break the florets into bit size pieces.  Spread in an even layer on a cookie sheet covered with tinfoil.  Drizzle with the olive oil and ½ teaspoon of the salt and ½ teaspoon of the black pepper.  Mix or ‘massage’ to evenly coat all pieces.  Bake until tender and lightly browned, about 25-30 minutes.  Set aside.

In an 8 quart stock pot, melt butter over medium heat.  Add leeks, garlic, and jalapeño.  Sauté until soft and fragrant, about 5 minutes.  Add potatoes, mushrooms, and red pepper.  Sauté for another 10 minutes, stirring frequently until well combined and all veggies begin to soften and lightly brown.

Add curry power, the remaining 1 teaspoon salt and ½ teaspoon black pepper.  Stir until fragrant.  Add flour and mix well, cook for 5 minutes, stirring frequently. Add vegetable stock and turn heat to medium high.  Let mixture cook on low boil until potatoes are tender when pierced with a fork, about 5 more minutes.

Add coconut milk, heavy cream, corn, and roasted cauliflower.  Mix well and let cook for another 3-5 minutes while flavors combine.  Add 1 cup of the shredded cheese and mix until melted.

Serve steaming hot in 1-2 cup bowls and garnished with 2 teaspoon of the remaining cheese and 1-2 teaspoon of chopped cilantro.  Devour!

This dish won the ‘Sargento Chopped At Home Challenge’ and landed me a spot on the TV show Chopped!

You May Also Like...

acorn squash

ACORN SQUASH WITH PARMESAN LEEK CREAM

37F47705-D4E6-421F-A6D6-CFAF087C0EAE_1_201_a

SWISS ZUCCHINI PIE

IMG_2970

CHICKEN SOUP

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00