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

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

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

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