It's been a while since I made soup, and I need to add that this is one of my favorite recipes that I've shared this summer. The last "chowder" I made, is nothing at all like this one. It was a very light Spring Corn and Potato Chowder, but this right here is rich and creamy and will make you feel good all the way down to the bone. Yes, I know most of us are still in the midst of summer, but I promise you, you will enjoy this baby all times of the year. Now, don't shoot me, the star of this show is Cauliflower. And for good cause, because it works so well in this chowder. It holds up well, and even if you over cook it slightly, you won't mind it at all. I love the use of homemade croutons for this recipe, and for non-vegans, throwing in a little parmesean cheese at the end of the cooking process is an awesome idea as well.

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