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

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cauli "cream" corn chowder. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cauli "Cream" Corn Chowder is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Cauli "Cream" Corn Chowder is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Cauli "Cream" Corn Chowder:
  1. Make ready Cauli-cream base
  2. Prepare 10 cup Water
  3. Make ready 6 tbsp Lemon juice (2 lemons)
  4. Prepare 2 tsp Salt, divided
  5. Take 3 lb Cauliflower, trimmed, cored, cut into florets
  6. Prepare Chowder ingredients
  7. Take 2 tbsp Olive oil
  8. Make ready 1 cup Diced celery & onions
  9. Take 1 tbsp Chopped Thyme leaves
  10. Make ready 3 cup Butter potatoes, diced
  11. Make ready 1 (16 oz) frozen Tex-Mex vegetable blend
  12. Prepare 4 cup Cauli-cream base (see above)
  13. Make ready 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 am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!