Recipe: Appetizing Cauli "Cream" Corn Chowder

Recipe: Appetizing Cauli "Cream" Corn Chowder Delicious, fresh and tasty.

Cauli "Cream" Corn Chowder. Used fresh corn on the cob and roasted red peppers. Made my own Cauliflower purée using Epicurious recipe - awesome- and used a couple of small red chili peppers. Cooked per recipe and then puréed in blender.

The corn pieces will warm and become tender in the final minutes of cooking.

Chowders are thick soups that generally contain seafood or vegetable, often with milk or cream.

You can thicken a chowder with flour, potato or cheese.

You can have Cauli "Cream" Corn Chowder using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cauli "Cream" Corn Chowder

1. It’s of Cauli-cream base.

2. It’s 10 cup of Water.

3. It’s 6 tbsp of Lemon juice (2 lemons).

4. Prepare 2 tsp of Salt, divided.

5. You need 3 lb of Cauliflower, trimmed, cored, cut into florets.

6. Prepare of Chowder ingredients.

7. You need 2 tbsp of Olive oil.

8. Prepare 1 cup of Diced celery & onions.

9. You need 1 tbsp of Chopped Thyme leaves.

10. Prepare 3 cup of Butter potatoes, diced.

11. It’s 1 of (16 oz) frozen Tex-Mex vegetable blend.

12. Prepare 4 cup of Cauli-cream base (see above).

13. It’s 32 oz of Vegetable broth.

In this recipe I have thickened the soup with cauliflower and corn, which makes it healthy and hearty.

Chowders are thick soups that generally contain seafood or vegetable, often with milk or cream.

You can thicken a chowder with flour, potato or cheese.

In this recipe I have thickened the soup with cauliflower and corn, which makes it healthy and hearty.

Cauli "Cream" Corn Chowder step by step

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..

When the weather gets cold, we love soup for dinner.

This cauliflower soup is lovely, as I am a huge cauliflower fan, especially in my soups!

It's creamy like a chowder, without potatoes and cream.

A few other chowders you may like, Seattle Smoked Salmon Chowder or this Cheddar Corn Chowder with Bacon.

New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter.