Creamy Cauliflower Cheddar Chowder (Printable Format)
A comforting chowder with cauliflower, potatoes, and sharp cheddar for a rich and creamy bowl.
# What You Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into small florets
02 - 1 medium carrot, diced
03 - 1 medium Yukon Gold potato, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 celery stalks, diced
→ Dairy
07 - 2 cups whole milk
08 - 1 ½ cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter
→ Broth & Seasonings
10 - 3 cups low-sodium vegetable broth
11 - ¼ teaspoon dried thyme
12 - ¼ teaspoon smoked paprika
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper
→ Thickener
15 - 2 tablespoons all-purpose flour (use gluten-free if needed)
→ Garnish (optional)
16 - 2 tablespoons fresh chives, chopped
17 - Extra shredded cheddar cheese
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic, cooking until softened, about 4 to 5 minutes.
02 - Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in milk and vegetable broth, stirring continuously to prevent lumps.
04 - Add cauliflower florets, diced potato, thyme, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes until vegetables are tender.
05 - Using an immersion blender, partially blend the chowder in the pot to achieve a creamy yet chunky consistency. Alternatively, blend half the mixture in a countertop blender and return it to the pot.
06 - Stir in shredded cheddar cheese until fully melted and combined. Adjust seasoning as needed.
07 - Ladle chowder into bowls and garnish with chopped chives and extra cheddar cheese, if desired. Serve warm.
# Expert Suggestions:
01 -
- It's the kind of soup that tastes like it took hours but asks for less than an hour of your time.
- The texture hits that perfect sweet spot between chunky and velvety without being fussy.
- Sharp cheddar does something magical that mild cheese simply cannot—it wakes up every vegetable in the pot.
02 -
- High heat after you've added the cheese will break the emulsion and leave you with grease pools floating on top—low and slow is the only way to finish this soup.
- If your cauliflower was very large or fresh from the farmers market, it might need those full 25 minutes to turn truly tender; don't trust a clock more than a fork.
03 -
- Keep that cheddar sharp—it's the difference between a chowder that tastes like comfort and one that tastes like comfort plus sophistication.
- If you're missing an immersion blender, a potato masher does a respectable job of breaking down the vegetables while keeping them visible and textured.