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

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Below is a Cauli "Cream" Corn Chowder recipe that you can mimic to serve your beloved household.

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, cauli "cream" corn chowder. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cauli "Cream" Corn Chowder is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Cauli "Cream" Corn Chowder is something which I have loved my entire life.

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).

To begin with this recipe, we have to 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. Get Cauli-cream base
  2. Take 10 cup Water
  3. Make ready 6 tbsp Lemon juice (2 lemons)
  4. Make ready 2 tsp Salt, divided
  5. Make ready 3 lb Cauliflower, trimmed, cored, cut into florets
  6. Prepare Chowder ingredients
  7. Prepare 2 tbsp Olive oil
  8. Make ready 1 cup Diced celery & onions
  9. Make ready 1 tbsp Chopped Thyme leaves
  10. Take 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. 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.

This Is 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 for Cauli "Cream" Corn Chowder, do not forget to exercise it instantly in your home so that your household will more than happy.

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