Recipe: Spicy Cauli "Cream" Corn Chowder

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Before you jump to Cauli "Cream" Corn Chowder recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.

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We hope you got benefit from reading it, now let's go back to cauli "cream" corn chowder recipe. To cook cauli "cream" corn chowder you only need 13 ingredients and 8 steps. Here is how you achieve it.

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

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

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..

Add the remaining cup corn to the soup, along with the cashew cream (or coconut milk). 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. This rich corn chowder recipe gets bold flavor from bacon.

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