Happy Friday, everyone! Today I’m sharing with you an incredible vegan recipe that just might convince even the staunchest carnivore to incorporate a few more plants into their day. I dreamed up this southwestern-inspired dish after a family barbecue that ended up with waaaay too much leftover corn. I didn’t get to use that corn (sad face) but in the future, I know what I’ll be doing with it!
The real game-changer in this recipe is the chorizo-spiced cauliflower. Like I’ve said before, I’m ceaselessly amazed by cauliflower’s magical ability to become anything you tell it to—even sausage crumbles! I was so happy with the results of this little kitchen experiment that I think I actually screamed a little. I then topped some nachos with the chorizo cauli, and let me tell you, it was a GAME. CHANGER. Let’s get a hot and sexy close-up, y’all.
I mean. Look at those crumbles. They’re just begging to be thrown on top of tacos or rolled into enchiladas or… strewn stop a piping hot bowl of Southwest corn chowder? Yep. That sounds about right.
I think you’re going to love this soup. It’s got all the flavors of summer and all the richness of a creamy soup without all the gut-busting dairy. And best of all, it comes together in no time flat, meaning you can spend more time enjoying it, margarita in hand, on a patio where you belong. Cheers to summer—I’m so happy you’re finally here. 💚 What’s your favorite summer recipe?
Southwest Corn Chowder with Chorizo-Spiced Cauliflower
Prep Time: 15 mins | Cook Time: 30 mins | Serves: 4–6
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium carrot, finely diced
- 1 poblano pepper, finely diced
- 4 small redskin potatoes, diced
- 3–4 cloves garlic, minced
- 3 cups corn kernels, fresh or frozen
- 2 cups vegetable stock
- 2 cups water
- 1 cup unsweetened almond milk
- 1/4 tsp cayenne pepper
- splash of apple cider vinegar
- optional: 1/8 tsp chipotle chili powder or smoked paprika
For the chorizo-spiced cauliflower:
- 1/2 large head cauliflower
- 2 Tbsp chili powder
- 1 Tbsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp ground oregano (or 1/4 tsp dried)
- pinch cinnamon
- pinch ground cloves
- pinch smoked paprika
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and carrot, and sauté for 5–7 minutes, or until vegetables have softened and onions are translucent.
- Add potatoes and 3/4 of the poblano pepper (reserve the rest for garnish), and sauté for another 3–4 minutes. Add garlic and corn, as well as salt and pepper to taste, and sauté for 30 seconds.
- Add vegetable stock and water. Bring to a boil, then reduce and let simmer for 10–15 minutes, or until potatoes have softened.
- While soup is simmering, prepare the chorizo-spiced cauliflower. Cut the cauliflower into very small pieces (about the size of sausage crumbles). In a small bowl, mix together the chorizo spices.
- Heat olive oil in a 10-inch skillet over medium-high heat. Add cauliflower and cook for 6–7 minutes, or until cauliflower has softened and browned slightly. Add spices and stir to coat. Add apple cider vinegar, stir, and remove from heat.
- Place about 3 cups of the soup into a blender with the almond milk, cayenne, and chipotle chili powder. Blend until smooth and creamy, then add back into pot with a splash of apple cider vinegar and stir together.
- Serve in bowls and top with chorizo-spiced cauliflower and diced poblano.