Cauli "Cream" Corn Chowder
Cauli "Cream" Corn Chowder

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, cauli "cream" corn chowder. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cauli "Cream" Corn Chowder is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Cauli "Cream" Corn Chowder is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook cauli "cream" corn chowder using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cauli "Cream" Corn Chowder:
  1. Take Cauli-cream base
  2. Take 10 cup Water
  3. Prepare 6 tbsp Lemon juice (2 lemons)
  4. Take 2 tsp Salt, divided
  5. Prepare 3 lb Cauliflower, trimmed, cored, cut into florets
  6. Get Chowder ingredients
  7. Make ready 2 tbsp Olive oil
  8. Get 1 cup Diced celery & onions
  9. Prepare 1 tbsp Chopped Thyme leaves
  10. Take 3 cup Butter potatoes, diced
  11. Make ready 1 (16 oz) frozen Tex-Mex vegetable blend
  12. Make ready 4 cup Cauli-cream base (see above)
  13. Get 32 oz Vegetable broth
Instructions to make Cauli "Cream" Corn Chowder:
  1. CAULI-CREAM BASE:
  2. Cauli Cream directions: Heat water, lemon juice and 1 teaspoon salt in a large pot on HIGH. Bring to boil; add cauliflower. Return to simmer; stir. Reduce heat to MED-LOW; simmer, 20 minutes, until fork tender. Transfer cauliflower to colander; (reserve 1/4 cup cooking water); let drain 10 minutes.
  3. Add reserve cooking water, half the cauliflower and 1 teaspoon salt to blender; purée until smooth. Remove 2/3 of purée from blender; add remaining cauliflower to blender. Purée until smooth; combine batches.
  4. CHOWDER STEPS:
  5. ADD 2 Tbsp olive oil, 1 (7oz) container diced celery & onions, and 1 Tbsp chopped Thyme leaves to stockpot. Heat on MED; cook, about 5 minutes, until softened, but not browned.
  6. ADD 3 cups peeled, diced butter potatoes; cook 3 minutes. Add 1 (16 oz) pkg frozen Tex-Mex vegetable blend, 4 cups Cauli 'cream' and 1 (32oz) vegetable broth to stockpot. Stir to combine.
  7. BRING to simmer. Cook, 20-25 minutes, stirring often, until potatoes are tender.
  8. REMOVE from heat. Season to taste with salt and pepper. Ladle into warm bowls; garnish with chopped Italian parsley.

So that’s going to wrap this up with this exceptional food cauli "cream" corn chowder recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!