Steps to Make Quick Cauli "Cream" Corn Chowder

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cauli "cream" corn chowder. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Cauli "Cream" Corn Chowder is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Cauli "Cream" Corn Chowder is something which I’ve loved my entire life.

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