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This chowder is dairy and potato free but still delicious.
Use organic ingredients whenever possible.
Put the water into a large pot and bring to a boil. Add the wild rice and cook over a low heat for 30 minutes. Then turn the heat to medium and add the broth and cauliflower. Cook for 20 minutes.
While the cauliflower is cooking melt the butter substitute in a saute pan over a medium low heat. Saute the carrot, celery, onion and garlic for ten minutes, stirring occasionally. Turn off the heat and stir in the flour and set aside.
When the cauliflower is tender, stir in the sauteed vegetables, corn, and 1 cup of rice milk and continue to simmer.
In a small bowl or cup mix the sour cream with the other cup of rice milk and add this into the soup. Stir in the salt and pepper. Simmer for 15 minutes or until the soup is hot and thickened.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!