Cauliflower Chowder Recipe

Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook stirring occasionally for 5 minutes.

Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender about 20 minutes.

Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil stirring constantly until thoroughly heated about 5 minutes more.