How to Prepare Any-night-of-the-week Cauli "Cream" Corn Chowder

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cauli "cream" corn chowder. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cauli "Cream" Corn Chowder is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Cauli "Cream" Corn Chowder is something that I have loved my entire life.

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 cook it.

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

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