Cauliflower Corn Chowder

• 2 Medium Carrots (sliced)
• 1 Medium Yellow Onion (diced)
• 1 Medium - large Potato (diced/about 1 cup)
• 2 tablespoons Un-Bleached Flour
• 3 tablespoons Olive or Vegetable Oil (or an oil of your choice)
• 1 Medium Head of Cauliflower (cut into bite size pieces)
• 1 Corn on the Cob (the corn cut off)
• 3 cups Vegetable Broth (or water)
• 1 cup Heavy Unsweetened Coconut Milk (or Heavy Cream for non-vegans)
• 1 Bay Leaf
• 1 teaspoon Sea Salt
• 1/4 teaspoon Cajun Seasoning (optional)

1. Suggested Toppings:rnA few grinds of Ground Black PepperrnA bit of fresh Parsley (roughly chopped)rnHomemade CroutonsrnGrated Parmesean Cheese (for non-vegans)
2. In a large pot, heat oil on a medium flame. Add in onions, potatoes, and carrots. Saute them for about 5 - 10 minutes or until the potatoes have soften a bit. Then add in cauliflower and cajun seasoning and saute for an additional 5 - 10 more minutes and then stir in flour and let that brown a little, about 5 minutes or so. Then add in vegetable broth, corn, bay leaf and be sure to use your spoon to stir in all the browned bits on the bottom of your pot, if you have any. Bring the broth to a boil and then turn the heat down low, add in milk and let simmer for 10 minutes. Remove bay leaf, taste your chowder and add in sea salt to taste.
3. **I used the flour to aide in thickening the chowder, but if your chowder is too thick, then add in a little more vegetable broth, but it should be fine. I found that, some people like their soup thick, and some like it a little more soupy...so I always try to find a balance. But you adjust the liquids to your liking. **
4. Now get yourself a big bowl, serve up a little soup, put your toppings on, and enjoy! xoxo

carrots, yellow onion, flour, olive or vegetable oil, cauliflower, cob, vegetable broth, coconut milk, bay leaf, salt, cajun seasoning

Taken from food52.com/recipes/38564-cauliflower-corn-chowder (may not work)