Roasted Vegetable Chowder

I had some cauliflower that needed to be used up and wanted to make a roasted vegetable chowder. This is what I came up with. (Oh and it was yummy!) Might add some chicken or some bacon to a future batch for some extra protein though. Of course if you wanted a vegetarian version you can always switch to vegetable broth, instead of using chicken broth,

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Roasted Vegetable Chowder

Serves 6

Ingredients:

1 head of cauliflower, cut into small pieces.
2 cups frozen corn
1 onion
2 tbsp basil flavoured extra virgin olive oil
1 medium onion, finely chopped
3 potatoes, small dice
4 cloves minced garlic
3 roasted peppers finely chopped
4 cups chicken broth
Italian herbs, salt, and pepper to taste
1/2 cup sour cream
1 can evaporated  milk

Preparation:

Preheat oven to 350 degrees F. Prepare corn and cauliflower, place on lined baking sheets and drizzle with extra virgin olive oil. Bake for 50-60 minutes, or until they start to brown.

Prepare other vegetables near the end of the baking time, once cauliflower and corn is ready, saute onions and garlic in extra virgin olive oil, add remaining vegetables and seasonings. Cook for a minute or two longer, add the chicken broth.

Cook until potatoes are tender, add sour cream and evaporated milk. Cook until heated through (about 5 minutes) and serve.