In a large pot, soften onion in butter. Add broth, large cauliflower florets, and potato. Bring to a boil and simmer, uncovered, for about 20 minutes or until vegetables are tender.
In a blender, purée soup until smooth and return to the pot. Add broth, if needed. Season with salt and pepper.
Bring cream of cauliflower to a boil. Add small cauliflower florets and bring to a boil. Simmer for about 3 minutes. Add asparagus, corn, cod, and cream and continue cooking for about 4 minutes, stirring gently, or until fish is cooked. Adjust seasoning. Serve and garnish with cheese crackers.
As a nod to April Fool’s Day, garnish chowder with Goldfish-style cheese crackers or try our recipe here.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.