Thickened with cauliflower rather than a roux, and slightly heated with Thai chilies, this recipe is reminiscent of a Thai coconut soup and a hearty chowder.
Using cauliflower as a thickener for soup did not cross my mind until my previous recipe for Roasted Garlic Cauliflower Soup. I realized how mild the flavour becomes after cooking the cauliflower in herbs and stock for so long, no matter how much of it is used. It seems to absorb other flavours quite well when left stewing.
Letting the onions brown up a bit added the perfect golden colour a roux normally gives and the creamy texture would trick any chowder aficionado. I promise you no one would be able tell the difference.
Finished with a bit of Thai chili heat, this chowder is perfect for cold weather and a cozy evening in.
It’s quite heavy as is, but I still served alongside a low carb skillet cheese bread to dip.
- 1 2-3 lb head of cauliflower, broken into florets
- 6 cups chicken stock
- 3-4 medium sized cutlets of cod or another white fish, roughly chopped
- 2 large onions, diced
- 3 stalks celery, diced
- 1 green pepper, roughly chopped
- 2-3 handfuls cremini mushrooms, quartered
- 1-2 Thai chilies (depending on your preference for heat), minced
- 1 bulb garlic, minced
- 1 tbsp thyme
- 1 tbsp rosemary
- 3 bay leaves
- 2 tbsp olive oil
- 1 cup coconut milk
- Salt and pepper
Place cauliflower florets into a large pot with boiling water. Cover the pot and cook until fork tender. Blend the cauliflower in batches with 6 cups of stock and set aside.
Heat oil in a large stock pot. Season onions with a big sprinkle of salt, lots of pepper, and cook until just starting to brown. Add the celery, garlic, thyme, rosemary, bay leaves and cook until fragrant.
Add the cauliflower and stock mix and bring to a boil. Add the green peppers, chilies, mushrooms, and simmer on medium low partially covered for about 20 minutes, stirring and deglazing frequently. Add the fish, coconut milk, and simmer another 10 minutes or until the fish is tender and starting to flake.
Serves 6 – 8.