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Before you jump to Cauli "Cream" Corn Chowder recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Drink water, not other drinks. Having a soda or a cup of coffee every once in a while isn’t a bad idea. Using them for your only source of hydration, on the other hand, is dumb. When you pick out water more than other beverages you are helping your body remain very healthy and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is ordinarily one of the keys to really losing weight and getting healthy.

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

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

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

Steps 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.

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