Simple Way to Make Super Quick Homemade Cauli "Cream" Corn Chowder

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Perfect Cauli "Cream" Corn Chowder. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Cauli "Cream" Corn Chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cauli "Cream" Corn Chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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.

To begin with this recipe, we have to prepare a few ingredients. You can cook Cauli "Cream" Corn Chowder using 13 ingredients and 8 steps. Here is how you cook that.

Deliciously creamy meals without a drop of dairy cream.

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

1. Cauli-cream base
2. 10 cup Water
3. 6 tbsp Lemon juice (2 lemons)
4. 2 tsp Salt, divided
5. 3 lb Cauliflower, trimmed, cored, cut into florets
6. Chowder ingredients
7. 2 tbsp Olive oil
8. 1 cup Diced celery & onions
9. 1 tbsp Chopped Thyme leaves
10. 3 cup Butter potatoes, diced
11. 1 (16 oz) frozen Tex-Mex vegetable blend
12. 4 cup Cauli-cream base (see above)
13. 32 oz Vegetable broth

Instructions to make 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.

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