Cauli "Cream" Corn Chowder
Cauli "Cream" Corn Chowder

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Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cauli "cream" corn chowder. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

There's no heavy cream in sight; just pureed corn and cashew cream. Better yet, you can freeze it for up to two months. Vegan corn bread, toast, chopped chives or green onion tops, vegan bacon, smoked tofu or roasted chickpeas, for serving (optional).

Cauli "Cream" Corn Chowder is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Cauli "Cream" Corn Chowder is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook cauli "cream" corn chowder using 13 ingredients and 8 steps. Here is how you can achieve that.

Components of Cauli "Cream" Corn Chowder:
  1. Make ready Cauli-cream base
  2. Prepare 10 cup Water
  3. Get 6 tbsp Lemon juice (2 lemons)
  4. Prepare 2 tsp Salt, divided
  5. Get 3 lb Cauliflower, trimmed, cored, cut into florets
  6. Get Chowder ingredients
  7. Prepare 2 tbsp Olive oil
  8. Make ready 1 cup Diced celery & onions
  9. Take 1 tbsp Chopped Thyme leaves
  10. Take 3 cup Butter potatoes, diced
  11. Take 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.

Step by step 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 sweet, fresh corn, onion, celery, potatoes, bacon, and heavy cream.

That’s the Recipe Regarding Cauli "Cream" Corn Chowder that you can exercise in the house. You can share it with your close friends or household. With any luck this Cauli "Cream" Corn Chowder dish write-up can make it easier for you to make it.

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