Easiest Way to Prepare Favorite Cauli "Cream" Corn Chowder

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cauli "cream" corn chowder. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Cauli "Cream" Corn Chowder is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Cauli "Cream" Corn Chowder is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook cauli "cream" corn chowder using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Cauli "Cream" Corn Chowder:

1. Take Cauli-cream base
2. Get 10 cup Water
3. Take 6 tbsp Lemon juice (2 lemons)
4. Prepare 2 tsp Salt, divided
5. Prepare 3 lb Cauliflower, trimmed, cored, cut into florets
6. Take Chowder ingredients
7. Prepare 2 tbsp Olive oil
8. Prepare 1 cup Diced celery & onions
9. Make ready 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. Make ready 32 oz Vegetable broth

Instructions 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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