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Ingredient
Cauli "Cream" Corn Chowder
Introduce
Chef :
Irishlad59Cauli "Cream" Corn Chowder
Deliciously creamy meals without a drop of dairy cream.
Ingredient
Food ration :
13 servingsCooking time :
20 mins
10 cup
Water
6 tbsp
Lemon juice (2 lemons)
2 tsp
Salt, divided
2 tbsp
Olive oil
1 cup
Diced celery & onions
1 tbsp
Chopped Thyme leaves
3 cup
Butter potatoes, diced
32 oz
Vegetable broth
Cooking instructions
* Step 1
CAULI-CREAM BASE:
* Step 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.
* Step 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.
* Step 4
CHOWDER STEPS:
* Step 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.
* Step 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.
* Step 7
BRING to simmer. Cook, 20-25 minutes, stirring often, until potatoes are tender.
* Step 8
REMOVE from heat. Season to taste with salt and pepper. Ladle into warm bowls; garnish with chopped Italian parsley.
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