Recipe of Favorite Cauli "Cream" Corn Chowder

by Aferrera

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Before you jump to Cauli "Cream" Corn Chowder recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got insight from reading it, now let’s go back to cauli "cream" corn chowder recipe. To cook cauli "cream" corn chowder you only need 13 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Cauli "Cream" Corn Chowder:

  1. Provide of Cauli-cream base.
  2. Prepare 10 cup of Water.
  3. Use 6 tbsp of Lemon juice (2 lemons).
  4. Provide 2 tsp of Salt, divided.
  5. Provide 3 lb of Cauliflower, trimmed, cored, cut into florets.
  6. Use of Chowder ingredients.
  7. Provide 2 tbsp of Olive oil.
  8. Use 1 cup of Diced celery & onions.
  9. Take 1 tbsp of Chopped Thyme leaves.
  10. Take 3 cup of Butter potatoes, diced.
  11. You need 1 of (16 oz) frozen Tex-Mex vegetable blend.
  12. Take 4 cup of Cauli-cream base (see above).
  13. Get 32 oz of Vegetable broth.

Steps to make Cauli "Cream" Corn Chowder:

  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..
  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..

Add the remaining cup corn to the soup, along with the cashew cream (or coconut milk). I love freezing soups, but due to the dairy and potatoes in this one, I don't recommend freezing it as is. We are now enjoying the corn chowder that I made and froze during the summer. We left out the heavy cream and added that when we heated the soup. This rich corn chowder recipe gets bold flavor from bacon.

If you find this Cauli "Cream" Corn Chowder recipe helpful please share it to your good friends or family, thank you and good luck.

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