Cauli "Cream" Corn Chowder

Name: Cauli "Cream" Corn Chowder
Yield: 13 servings
Ingredients: Cauli-cream base; 10 cup Water; 6 tbsp Lemon juice (2 lemons); 2 tsp Salt, divided; 3 lb Cauliflower, trimmed, cored, cut into florets; Chowder ingredients; 2 tbsp Olive oil; 1 cup Diced celery & onions; 1 tbsp Chopped Thyme leaves; 3 cup Butter potatoes, diced; 1 (16 oz) frozen Tex-Mex vegetable blend; 4 cup Cauli-cream base (see above); 32 oz Vegetable broth

Posted on April 24, 2022

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As for the number of servings that can be served to make Cauli "Cream" Corn Chowder is 13 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cauli "Cream" Corn Chowder estimated approx. 20 mins.

Well, this time, let's try it, and vary the Cauli "Cream" Corn Chowder yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Cauli "Cream" Corn Chowder using 13 ingredient type and 8 manufacturing steps. Here's how to make the dish.

Deliciously creamy meals without a drop of dairy cream.

Ingredients and spices that need to be prepared to make Cauli "Cream" Corn Chowder:

Cauli-cream base
10 cup Water
6 tbsp Lemon juice (2 lemons)
2 tsp Salt, divided
3 lb Cauliflower, trimmed, cored, cut into florets
Chowder ingredients
2 tbsp Olive oil
1 cup Diced celery & onions
1 tbsp Chopped Thyme leaves
3 cup Butter potatoes, diced
1 (16 oz) frozen Tex-Mex vegetable blend
4 cup Cauli-cream base (see above)
32 oz Vegetable broth

Steps to make a 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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