Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, cauli "cream" corn chowder. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Cauli "Cream" Corn Chowder is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Cauli "Cream" Corn Chowder is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to 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:
- Make ready Cauli-cream base
- Get 10 cup Water
- Get 6 tbsp Lemon juice (2 lemons)
- Get 2 tsp Salt, divided
- Take 3 lb Cauliflower, trimmed, cored, cut into florets
- Get Chowder ingredients
- Make ready 2 tbsp Olive oil
- Get 1 cup Diced celery & onions
- Prepare 1 tbsp Chopped Thyme leaves
- Prepare 3 cup Butter potatoes, diced
- Make ready 1 (16 oz) frozen Tex-Mex vegetable blend
- Prepare 4 cup Cauli-cream base (see above)
- Make ready 32 oz Vegetable broth
Steps 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.
So that is going to wrap this up with this special food cauli "cream" corn chowder recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
