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Before you jump to Cauli "Cream" Corn Chowder recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
We all know that eating healthy foods can help us feel better within our bodies. We have a tendency to feel way less gross after we increase our intake of nutritious foods and lower our consumption of unhealthy foods. Eating fresh vegetables helps you feel much better than eating a slice of pizza. This is often a problem, nonetheless, when it comes to eating between goodies. Shopping for goodies can be a difficult task because you have countless options. Why not try one of many following healthy snacks the next time you need some extra energy?
Probably the most popular snacks is yogurt. Sometimes people decide to eat yogurt over a balanced lunch which is not the greatest idea. As a treat, however, yogurt is one of the greatest things you are able to reach for. It contains a lot of calcium, protein, and B vitamins. Easily digestible, yogurt can also help your gastrointestinal system work appropriately depending upon the culture used to make it. Quick hint: select unsweetened yogurt and add walnuts or flaxseeds. It’s an excellent approach to delight in a flavorful snack without the need of too much sugar.
You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to cauli "cream" corn chowder recipe. To cook cauli "cream" corn chowder you only need 13 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Cauli "Cream" Corn Chowder:
- Prepare Cauli-cream base
- You need Water
- Prepare Lemon juice (2 lemons)
- Use Salt, divided
- Provide Cauliflower, trimmed, cored, cut into florets
- Provide Chowder ingredients
- You need Olive oil
- Use Diced celery & onions
- Take Chopped Thyme leaves
- Take Butter potatoes, diced
- Take (16 oz) frozen Tex-Mex vegetable blend
- Get Cauli-cream base (see above)
- Get Vegetable broth
Steps 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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