Recipe Station

This time of year soups and stews reign supreme. The warmth and comfort that they bring after a long cold day is one that is unsurpassed. Here is how we can put it all together.

Directions:

1. In a large stockpot or Dutch oven, melt butter over medium-low heat.
2. Add the bell peppers and onion, cooking until tender, about 3-4 minutes.
3. Add the jalapeño peppers and the minced garlic, cooking for 1 additional minute.
4. Stir in the corn and cauliflower, cook for about 3-4 minutes, then sprinkle the flour over top and cook until lightly browned.
5. Turn heat up to medium, whisk in the chicken broth and cream, then cook until the mixture begins to simmer. Add the seasonings and continue simmering for 15 minutes or until the cauliflower is tender.
6. Add the cream cheese and whisk until well-incorporated. Remove from the heat and garnish with desired toppings. Serve immediately.

Yes, it really is that simple. Take a look at this short video and see for yourself. Thanks to our friends over at Shared for the info!