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We hope you got benefit from reading it, now let’s go back to cauli "cream" corn chowder recipe. You can have cauli "cream" corn chowder using 13 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Cauli "Cream" Corn Chowder:
- Get Cauli-cream base
- Take 10 cup Water
- Prepare 6 tbsp Lemon juice (2 lemons)
- Prepare 2 tsp Salt, divided
- Provide 3 lb Cauliflower, trimmed, cored, cut into florets
- Take Chowder ingredients
- You need 2 tbsp Olive oil
- Take 1 cup Diced celery & onions
- You need 1 tbsp Chopped Thyme leaves
- You need 3 cup Butter potatoes, diced
- You need 1 (16 oz) frozen Tex-Mex vegetable blend
- Provide 4 cup Cauli-cream base (see above)
- Provide 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.
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