Spicy CBD Corn & Cauliflower Chowder

Spicy CBD Corn & Cauliflower Chowder 

Yield: 6 hearty servings
25mg each bowl

 

INGREDIENTS

  • 4 russet potatoes 
  • 1 head of cauliflower
  • 1 habanero 
  • 2 jalapeños 
  • half large white onion
  • 2 whole carrots
  • 2 celery stalks 
  • 4 garlic cloves
  • 1 can of corn (15oz)
  • 2 boxes of vegetable stock (32oz each)
  • 1 bouillon flavor of any kind
  • 4 cups half and half 
  • 150mg Pacha CBD Oil
  • salt
  • pepper
  • 3 Tablespoons cooking oil

 

DIRECTIONS

1. Get a large pot of water boiling- enough water to cover the potatoes, cauliflower and all peppers.

2.  Peel the potatoes and cut them and cauliflower in quarters. 

3. Cut onion, carrots and celery into a small dice.  Mince garlic. 

4. Once your water is boiling add in potatoes, cauliflower and peppers.  Check frequently to see if they're ready so they don't over cook and get mushy.  Everything just needs to be soft enough to have a knife go through effortlessly.  Remove immediately from water once ready and set aside.   

5. In a large pot add oil to med-high heat.  Once hot add in your dices carrots, onion and celery.  Season with a little salt and cook until they begin to soften and then add garlic and mixing everything for 2 min. 

6. Add in vegetable stock and bouillon and allow everything to simmer. 

7. Split your boiled potatoes and cauliflower and medium dice one half of the potatoes and break up one half of cauliflower into bite size pieces and put aside.

8. In a blender add the other half of potato, cauliflower, the peppers (Remove the seeds and stems if you want to reduce the heat.)   Add half of soup mix from the pot to the blender and blend until smooth.  Pour blender mixture into the pot and incorporate with the rest of the soup mixture. 

9. Add in corn, diced potatoes and cauliflower, half and half, Pacha CBD Oil and salt and pepper to taste.  Give everything a good stir. 

10. Let everything simmer until you get it as hot as you'd like and then it's ready to serve!

11. ENJOY!