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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cauli "cream" corn chowder. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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.

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

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

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.

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. 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.

So that is going to wrap this up for this special food cauli "cream" corn chowder recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!