Creamy Corn & Cauliflower Chowder

I actually feel a little twinge of guilt every time I serve this chowder because I'm the only one at the dinner table who knows that it contains cauliflower. 

It's not that I have anything against white potatoes but after stumbling upon this recipe from Cooking Classy {probably my favorite food blog} I decided to substitute it with cauliflower in order to create a chowder that is just as creamy but not as heavy. 

Well, it worked! The resulting chowder was thick, creamy, sweet and comforting - especially perfect for the snowy day we were enjoying.

I served this chowder with two different kinds of biscuits: Sweet Potato Biscuits and Corn & Cheddar Biscuits. Topped with homemade whipped butter and a drizzle of honey, they completed the meal perfectly making for a sweet and satisfying meal.

{Creamy Corn & Cauliflower Chowder}
*inspired by this recipe

7 c. corn, fresh or frozen

1/2 head cauliflower, chopped
1 c. fresh baby spinach leaves, chopped

3 T. coconut oil

1 onion, chopped

3 T. whole wheat flour

4 c. water

1/2 c. whole milk

3 T. heavy cream

1/2 c. honey

salt & pepper

cheddar cheese, shredded {optional, for topping}

In a medium pot, bring cauliflower, 1 c. corn and 2 c. water to a boil. Cook until fork tender, 20 minutes. Meanwhile, in a large, heavy pot, heat coconut oil over medium heat and cook onion until translucent, 3 - 5 minutes. Lower heat and whisk in flour, 1 1/2 minutes. Continue to whisk while slowly adding 2 c. of water. Bring to a boil, stirring occasionally, then add 6 c. of corn. Season with salt and pepper. Return to a boil, reduce heat to low and simmer, stirring occasionally, 10 minutes. Transfer cooked cauliflower and corn to a blender and puree until smooth. Stir pureed cauliflower, spinach, milk, cream and honey into soup.  Return to light boil, reduce heat and simmer until thickened, 10 minutes. 

Serve warm, topped with cheddar cheese and drizzled with honey. 

{enjoy!}