When I’m at a loss of what to fix for dinner I turn to food blogs for inspiration. This is what happened on Saturday night. Wishful Chef gave me the idea for potato corn chowder. Mine is a tad different because I didn’t feel like running back and fourth to the computer to check the recipe. I couldn’t print it out because our black ink is almost out and I wasn’t in the mood to try and find it on my phone. Being lazy I came up with a corn chowder that sounded good to me and similar to what I read earlier that afternoon.
It’s so easy. Here’s what you need:
4 cups peeled potatoes, diced into bite size pieces
1 package frozen sweet corn
1/2 head of cauliflower
32 oz. vegetable broth
3/4 cup water
3/4 cup milk
salt & pepper
Saute potatoes and corn in olive oil in a large pot on medium high heat. Season with salt & pepper. After about 5 minutes add the vegetable broth, turn the heat to medium low. While that is simmering get your secret ingredient ready.
Cauliflower?! Yes, that is my secret ingredient! Roast the cauliflower in the oven (drizzle w/ olive oil, season w/ salt & pepper) at 450 for about 15 – 20 minutes. Transfer to a blender. Add water and milk and blend until smooth. Tadaa! Your family will never know! Unless they recognize the smell while it’s roasting. It can be kind of pungent.
Add the cauliflower puree to the pot. Simmer on low for 30 minutes. Salt to taste. Serve with corn bread.
In case your wondering, no, my kids did not eat this. They ate buttered noodles instead. There is a good chance that I could have gotten Harry to eat some but I wasn’t in the mood to play the games it takes to get a toddler to try something new. Addison might have taken the smallest of taste but only after threatening him with a double whammy of no dessert or wii. I just didn’t have it in me.