Steps to Prepare Perfect Cauli "Cream" Corn Chowder

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

Cauli "Cream" Corn Chowder is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Cauli "Cream" Corn Chowder is something which I’ve loved my entire life.

To get started with this 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 can achieve it.

The ingredients needed to make Cauli "Cream" Corn Chowder:

1. Take Cauli-cream base
2. Make ready 10 cup Water
3. Prepare 6 tbsp Lemon juice (2 lemons)
4. Get 2 tsp Salt, divided
5. Make ready 3 lb Cauliflower, trimmed, cored, cut into florets
6. Prepare Chowder ingredients
7. Make ready 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. Take 1 (16 oz) frozen Tex-Mex vegetable blend
12. Take 4 cup Cauli-cream base (see above)
13. Make ready 32 oz Vegetable broth

Steps 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 is going to wrap this up for this special food cauli "cream" corn chowder recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!