Corn Chowder Soup

I used a lot of leftovers and shortcuts here so it came together in about 10 minutes, cooled to puree, and then took another 5 minutes to heat the added ingredients back up. The shortcuts didn't really cancel out a lot of time, as this is one of the simplest soups i've made. 

I started with some roasted onion and leftover cauliflower that i roasted in the same way as i described a month ago or so. added to that was some roasted garlic that i made in the same baking dish and added a good cup or so of frozen corn, maybe a little more. I also had some bechamel sauce leftover and added some in at this point to heat, soften and thicken the soup. the same could be done by adding 2 tablespoons of flour and letting it cook out for an extra minute while the garlic, onions, cauliflower, and corn heat up. 

I then dumped in the stock and just let it bubble away for about 10 minutes or so then shut the heat off so it could cool to puree. after the soup is smooth i added about a cup of milk but i could have gotten away with adding half as much, as the flavor of the stock got a little lost with that extra swoosh of milk. I also added some nutmeg and about 1/4 tsp of smoked paprika. 

Also made some chive and cheddar biscuits.