Cauli "Cream" Corn Chowder

Name: Cauli "Cream" Corn Chowder
Total time: 1200 s
Yield: 13 servings
Cuisine: American
Ingredients: 10 cup Water; 6 tbsp Lemon juice (2 lemons); 2 tsp Salt, divided; 3 lb Cauliflower, trimmed, cored, cut into florets; 2 tbsp Olive oil; 1 cup Diced celery & onions; 1 tbsp Chopped Thyme leaves; 3 cup Butter potatoes, diced; 1 (16 oz) frozen Tex-Mex vegetable blend; 4 cup Cauli-cream base (see above); 32 oz Vegetable broth

Irishlad59 @cook_2834457

Deliciously creamy meals without a drop of dairy cream.

Irishlad59 @cook_2834457

Deliciously creamy meals without a drop of dairy cream.

Saved

Ingredients

20 mins

13 servings

Cauli-cream base
10 cupWater
6 tbspLemon juice (2 lemons)
2 tspSalt, divided
3 lbCauliflower, trimmed, cored, cut into florets
Chowder ingredients
2 tbspOlive oil
1 cupDiced celery & onions
1 tbspChopped Thyme leaves
3 cupButter potatoes, diced
1(16 oz) frozen Tex-Mex vegetable blend
4 cupCauli-cream base (see above)
32 ozVegetable broth

Saved

Steps

20 mins

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.