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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, cauli "cream" corn chowder. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Cauliflower Chowder - A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights! If the chowder is too thick, add more milk as needed until desired consistency is reached. Cauli is a great sub for carb load.

Cauli "Cream" Corn Chowder is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Cauli "Cream" Corn Chowder is something that I have loved my whole life.

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

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

Kosher salt and freshly ground black pepper. Vegan corn bread, toast, chopped chives or green onion tops, vegan bacon, smoked tofu or roasted chickpeas, for serving (optional). Hi, everyone. :) Today we'll show you how to make the most comfort soup: Creamy Corn Chowder. Chowder is a type of soup or stew, it has a creamy base and.

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.

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. 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. She added cream style corn, whole kernel corn drained, a can of evaporated milk and a pat of butter on top.

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