Cauli "Cream" Corn Chowder
Cauli "Cream" Corn Chowder

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, cauli "cream" corn chowder. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cauli "Cream" Corn Chowder is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Cauli "Cream" Corn Chowder is something that I’ve loved my whole life.

If the chowder is too thick, add more milk as needed until desired consistency is reached. Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take Cauli is a great sub for carb load. And your photos amazing as always. There's no heavy cream in sight; just pureed corn and cashew cream.

To begin with this particular recipe, we must prepare a few ingredients. 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:
  1. Make ready Cauli-cream base
  2. Make ready 10 cup Water
  3. Take 6 tbsp Lemon juice (2 lemons)
  4. Make ready 2 tsp Salt, divided
  5. Make ready 3 lb Cauliflower, trimmed, cored, cut into florets
  6. Take Chowder ingredients
  7. Make ready 2 tbsp Olive oil
  8. Make ready 1 cup Diced celery & onions
  9. Make ready 1 tbsp Chopped Thyme leaves
  10. Take 3 cup Butter potatoes, diced
  11. Prepare 1 (16 oz) frozen Tex-Mex vegetable blend
  12. Make ready 4 cup Cauli-cream base (see above)
  13. Prepare 32 oz Vegetable broth

A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave. A great way to take the chill off a winter's day! I made this so I'd have a good lunch go-to for work with a salad.

Steps to make Cauli "Cream" Corn Chowder:
  1. CAULI-CREAM BASE:
  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.
  4. CHOWDER STEPS:
  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.

A great way to take the chill off a winter's day! I made this so I'd have a good lunch go-to for work with a salad. Submitted by this is an adaptation of Wegman's cauli "cream" corn chowder, leave out the oil from the original recipe and use a combination of sweet potato and butter. 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.

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