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Before you jump to Cauli "Cream" Corn Chowder recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.
Enjoying healthy foods makes all the difference in how we feel. We have a tendency to feel way less gross after we increase our consumption of nutritious foods and decrease our consumption of processed foods. A little bit of pizza will not make you feel as healthy as ingesting a fresh green salad. Choosing healthier food choices can be difficult when it’s snack time. Finding goodies that will help us feel better and increase our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try some of the following wholesome snacks the next time you need some extra energy?
If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, for example is a great snack in the early morning. Chips and crackers produced from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are generally better than highly processed grains found in white bread.
A large selection of quick health snacks is easily obtainable. Being healthier doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight 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 achieve it.
The ingredients needed to cook Cauli "Cream" Corn Chowder:
- Take Cauli-cream base
- Use 10 cup Water
- You need 6 tbsp Lemon juice (2 lemons)
- Prepare 2 tsp Salt, divided
- Provide 3 lb Cauliflower, trimmed, cored, cut into florets
- Use Chowder ingredients
- Provide 2 tbsp Olive oil
- Get 1 cup Diced celery & onions
- You need 1 tbsp Chopped Thyme leaves
- Provide 3 cup Butter potatoes, diced
- You need 1 (16 oz) frozen Tex-Mex vegetable blend
- Take 4 cup Cauli-cream base (see above)
- Get 32 oz Vegetable broth
Instructions to make Cauli "Cream" Corn Chowder:
- CAULI-CREAM BASE:
- 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.
- 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.
- CHOWDER STEPS:
- 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.
- 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.
- BRING to simmer. Cook, 20-25 minutes, stirring often, until potatoes are tender.
- REMOVE from heat. Season to taste with salt and pepper. Ladle into warm bowls; garnish with chopped Italian parsley.
Add the remaining cup corn to the soup, along with the cashew cream (or coconut milk). I love freezing soups, but due to the dairy and potatoes in this one, I don't recommend freezing it as is. We are now enjoying the corn chowder that I made and froze during the summer. We left out the heavy cream and added that when we heated the soup. This rich corn chowder recipe gets bold flavor from bacon.
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