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

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Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cauli "cream" corn chowder. One of my favorites food recipes. This time, I am going to make it a little 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 popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Cauli "Cream" Corn Chowder is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular 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 that.

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

Guide 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 just how to make Cauli "Cream" Corn Chowder , If you follow it correctly, then certainly the results are very good. This dish has actually been checked, so you do not require to question the taste. If you are pleased with this Cauli "Cream" Corn Chowder recipe, please share it with your pals. We will certainly write a range of other dishes, naturally the ones that have been shown effective and taste excellent.

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