I’m a sucker for cauliflower. When I see this imposing veggie in the supermarket, I grab it. If you don’t have a go-to recipe, buying a cauliflower head is a big commitment. It’s a lot of vegetable. My favorite way to prepare cauliflower is in a soup, like this roasted cauliflower and almond soup.
I came up with this recipe for cauliflower and wild rice chowder during one of our short Miami cold spells (consisting of 2 days in December in the low 70’s). I broke out my boots and we headed out into the sun, reveling in the cool breezes.
My son, who just turned one, was on a two-week food strike of sorts. He refused to eat anything on a spoon, which made feeding him a little difficult. After trying every sort of adult food and baby food (I make some pretty good baby food), he finally opened his mouth wide for cauliflower and wild rice, of all things.
Now I feel deep gratitude for my friend, the cauliflower. Covered in cheese, roasted, fried or souped…
Speaking of soup, let me just share with you how good this hearty chowder is. It is creamy and rich, with soft bits of cauliflower and slightly chewy wild rice. The nuttiness of the rice works with the sweet/nutty cauliflower and the contrasting colors are fun on your spoon. Its home cooking. It’s good. I like to eat a bowl with some crusty bread slathered with sweet butter, stopping to sop up the soup with the bread in-between spoonfuls. Soup day is a good day around here.
In a large saucepan, cook the onion in 2 tablespoons of the butter over medium heat until soft, but not brown. Add the broth, wild rice bay leaf and cumin (if using). Cover and cook on low heat for 30 minutes.
Add the cauliflower to the pot and continue to cook, covered, for another 20 minutes.
While the pot is simmering, melt the remaining 3 tablespoons of butter in a saucepan. Add the flour and stir on low heat, about 2 minutes. Add the milk and cream. Whisk until it just comes to a simmer, then add to the cauliflower mixture. Season to taste with salt and plenty of fresh pepper.
I lived in New England for 8 years and miss the incredible seafood there. Maine lobster fresh from the ocean, soft shell steamer clams and amazing chowders. There’s nothing quite like it in my new hometown, so I do the next best thing and make it myself. This oyster chowder with corn and bacon is reminiscent of one in a restaurant near Marblehead that isn’t there anymore. It has big chunks of fresh oysters and lots of sweet corn. They are an amazing combination.
Chowder really is one of the best comfort foods. It’s creamy and rich, best served with crackers or some crusty bread. I like to get a big bowl and alternate bites of soup with bites of French bread soaked in the rich broth. Then you clean up the bottom of the bowl with one last swipe of buttered bread. This is not a soup for dieters. The best way to make this is to have some fresh shucked oysters. Please use them if you can. If you’re like me though, shucking oysters in my kitchen just isn’t an option with a baby under foot. My supermarket has containers of fresh oysters for a very decent price. They work just fine for chowder, without all the mess. Another difficult-to-find ingredient is fish stock. I make my own from leftover fish bones and shrimp shells and store it in the freezer just for recipes like this. If you don’t have fish stock, you can use any combination of clam juice, chicken broth or vegetable broth.
Strain the oysters, reserving the liquid. Check oysters for any shells and chop them into large chucks if they are very big.
In a large pot, cook bacon over medium heat until brown and crispy. Remove all but 1 tablespoon of fat from the pan. Add butter, onion, celery and garlic to the pot and cook, stirring occasionally until soft but not brown, about 5 minutes. Season with salt, Old Bay seasoning and bay leaf. Sprinkle the flour over the vegetables and stir. Cook for 5 minutes more.
Gradually add the milk, wine and seafood stock (or substitute) and bring to a boil. Add the potatoes and lower the heat to simmer for 15 minutes, until the potatoes are fork tender. Stir in the cream, corn and parsley. Cook for about 5 minutes. Add in the oysters and their liquid and cook for about 2 minutes more. Add lemon juice. Taste and season with salt and freshly ground pepper.