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Anatomy of an Artichoke
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Winter Artichoke & Cauliflower Corn Chowder
10 - 12
Chef Adrienne Meier
4 tbsp. of olive oil
1 red onion chopped
6 stalks of celery chopped
2 large carrots chopped
Ocean Mist Farms
1/2 of a large
Ocean Mist Farms
cauliflower chopped fine
3 medium russet potatoes, peeled and cubed
1/2 sweet red bell pepper, chopped
4 cloves of garlic minced
2 Ocean Mist Farm's cooked artichoke hearts, stems and crowns
2 - 32oz boxes of chicken stock
One 1lb bag of frozen petite white corn
Six slices of bacon cooked until crispy and crumbled (optional garnish)
1 tbsp. of garlic salt
1 tbsp. of Natures Seasoning or salt-free seasoning
1 tbsp. of dried Herbs de Provence seasoning
How To Cook Artichokes
In a large soup pot, over medium-high heat, add olive oil (if you cook bacon for garnish you can add the bacon drippings to the olive oil to add more flavor).
Once the oil is heated add the onion, celery, carrots, leeks, red pepper, cauliflower and garlic.
Cook veggies until they are very tender (it is better for them to be overcooked than undercooked for this soup).
Once veggies are very soft, add seasoning and stir to combine. Add chicken stock to the veggies and stir. Add potatoes to the stock and bring to a boil.
Once boiling, reduce to a soft boil or simmer and cook until potatoes are very soft and falling apart (about 20 minutes).
Remove pot from heat and with a hand-held blender, blend the soup until it appears creamy but some veggies are still visible and in small chunks.
Return soup pot to medium-high heat and add artichokes and corn. Stir until well combined and soup is steamy hot.
Serve in bowls and garnish with crumbled bacon (optional).
How To Eat an Artichoke
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