Guide to Prepare Cauli "Cream" Corn Chowder in 21 Minutes for Young Wife

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cauli "cream" corn chowder. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Cauli "Cream" Corn Chowder is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Cauli "Cream" Corn Chowder is something that I have loved my whole life. They are fine and they look wonderful.

If the chowder is too thick, add more milk as needed until desired consistency is reached. Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take Cauli is a great sub for carb load. And your photos amazing as always.

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

Ingredients

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

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

A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave. A great way to take the chill off a winter's day! I made this so I'd have a good lunch go-to for work with a salad.

Instructions

Steps 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.

Submitted by this is an adaptation of Wegman's cauli "cream" corn chowder, leave out the oil from the original recipe and use a combination of sweet potato and butter. I love freezing soups, but due to the dairy and potatoes in this one, I don't recommend freezing it as is. We are now enjoying the corn chowder that I made and froze during the summer. We left out the heavy cream and added that when we heated the soup. Corn chowder made with fresh sweet corn is one of summer's greatest pleasures.

So that’s going to wrap this up with this special food cauli "cream" corn chowder recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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