Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cauli "cream" corn chowder. It is one of my favorites. This time, 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 meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Cauli "Cream" Corn Chowder is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare Cauli-cream base
- Make ready 10 cup Water
- Take 6 tbsp Lemon juice (2 lemons)
- Prepare 2 tsp Salt, divided
- Make ready 3 lb Cauliflower, trimmed, cored, cut into florets
- Take Chowder ingredients
- Prepare 2 tbsp Olive oil
- Make ready 1 cup Diced celery & onions
- Prepare 1 tbsp Chopped Thyme leaves
- Take 3 cup Butter potatoes, diced
- Take 1 (16 oz) frozen Tex-Mex vegetable blend
- Take 4 cup Cauli-cream base (see above)
- Take 32 oz Vegetable broth
Instructions to make Cauli "Cream" Corn Chowder:
- CAULI-CREAM BASE:
- 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.
- 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.
- CHOWDER STEPS:
- 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.
- 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.
- BRING to simmer. Cook, 20-25 minutes, stirring often, until potatoes are tender.
- REMOVE from heat. Season to taste with salt and pepper. Ladle into warm bowls; garnish with chopped Italian parsley.
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