How to Prepare Homemade Cauli "Cream" Corn Chowder
Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Perfect Cauli "Cream" Corn Chowder. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. 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 particular recipe, we have to first prepare a few ingredients. You can have Cauli "Cream" Corn Chowder using 13 ingredients and 8 steps. Here is how you cook it.
Deliciously creamy meals without a drop of dairy cream.
Ingredients and spices that need to be Take 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
Instructions to make 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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