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Roasted Cauliflower Corn Chowder with Pepper Jack Cheese
MIDWEXICAN17Ingredients
60Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (cut into smaller pieces for roasting)
- 3 Tbsp. olive oil (or liquid bacon grease*)
- 1 medium white onion (chopped, approximately 1 generous cup)
- 1 carrot (stick, shredded, approximately 1 generous cup)
- 6 cloves garlic (minced)
- 1 jalapeno (seeded and chopped)
- 2 Tbsp. butter
- 2 1/2 cups chicken stock (*, I used Swanson’s chicken stock, which has salt in it)
- 1 cup heavy cream
- 1/2 tsp. Mexican oregano (or regular oregano)
- 15.25 oz. whole kernel corn
- 1 pepper jack cheese (generous cup, shredded)
- 1 tsp. salt
- 1 tsp. white pepper
- bacon crumbles (optional)
- scallions (optional)
- hot sauce (optional)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium1010mg42% |
| Potassium970mg28% |
| Protein12g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A80% |
| Vitamin C150% |
| Calcium10% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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