welcoming, I wish you are having an amazing day today. Today, I’m gonna show you how to make a special dish, cauli "cream" corn chowder. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really tasty.
Cauli "Cream" Corn Chowder is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Cauli "Cream" Corn Chowder is something which I’ve 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 that.
The ingredients needed to make Cauli "Cream" Corn Chowder:
- Make ready Cauli-cream base
- Make ready 10 cup Water
- Take 6 tbsp Lemon juice (2 lemons)
- Prepare 2 tsp Salt, divided
- Take 3 lb Cauliflower, trimmed, cored, cut into florets
- Prepare Chowder ingredients
- Get 2 tbsp Olive oil
- Get 1 cup Diced celery & onions
- Prepare 1 tbsp Chopped Thyme leaves
- Make ready 3 cup Butter potatoes, diced
- Prepare 1 (16 oz) frozen Tex-Mex vegetable blend
- Make ready 4 cup Cauli-cream base (see above)
- Get 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.
So that’s going to wrap it up with 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 is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
