How to Make Appetizing Cauli "Cream" Corn Chowder

Cauli "Cream" Corn Chowder.

Cauli "Cream" Corn Chowder

You can cook Cauli "Cream" Corn Chowder using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Cauli "Cream" Corn Chowder

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

Cauli "Cream" Corn Chowder instructions

  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..