Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, cauli "cream" corn chowder. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Cauli "Cream" Corn Chowder is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Cauli "Cream" Corn Chowder is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Get Cauli-cream base
- Make ready 10 cup Water
- Take 6 tbsp Lemon juice (2 lemons)
- Make ready 2 tsp Salt, divided
- Get 3 lb Cauliflower, trimmed, cored, cut into florets
- Prepare Chowder ingredients
- Prepare 2 tbsp Olive oil
- Prepare 1 cup Diced celery & onions
- Take 1 tbsp Chopped Thyme leaves
- Make ready 3 cup Butter potatoes, diced
- Get 1 (16 oz) frozen Tex-Mex vegetable blend
- Take 4 cup Cauli-cream base (see above)
- Take 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 for this exceptional food cauli "cream" corn chowder recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
