Creamy Cauliflower Chowder (Print Version)

Velvety chowder with tender cauliflower, hearty vegetables, and sharp cheddar cheese for a rich meal.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into small florets
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 2 medium Yukon Gold potatoes, peeled and diced

→ Dairy

07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1 cup heavy cream
10 - 1 ½ cups sharp cheddar cheese, shredded

→ Broth & Seasonings

11 - 4 cups low-sodium vegetable broth
12 - ½ teaspoon dried thyme
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon ground black pepper
15 - ½ teaspoon salt, adjust to taste

→ Garnish

16 - 2 tablespoons fresh chives, chopped
17 - Extra shredded cheddar cheese

# Steps:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and become fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add cauliflower florets and diced potatoes to the pot. Cook for 2 minutes, stirring frequently to lightly coat with butter and aromatics.
04 - Pour in vegetable broth, then add dried thyme, smoked paprika, salt, and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until all vegetables are tender when pierced with a fork.
05 - Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, carefully transfer half the soup to a countertop blender, blend until smooth, then return to the pot.
06 - Stir in whole milk and heavy cream. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.
07 - Gradually add shredded sharp cheddar cheese, a handful at a time, stirring constantly until fully melted and the soup is smooth and creamy. Taste and adjust salt and pepper as needed.
08 - Ladle hot chowder into bowls and garnish with freshly chopped chives and additional shredded cheddar cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • The velvety texture rivals any potato based chowder but feels lighter after eating
  • It comes together in under an hour with mostly pantry ingredients
  • The sharp cheddar creates this incredible depth that keeps everyone coming back for seconds
02 -
  • Temper your dairy by letting it come to room temperature before adding it to hot soup prevents that dreaded separation
  • Pureeing only part of the soup gives you the best of both worlds, creamy base with satisfying chunks
  • Sharp cheddar melts better than mild and adds that punch of flavor that keeps this from being bland
03 -
  • If using a regular blender to puree, never fill it more than halfway with hot soup and remove the center piece of the lid to let steam escape
  • Grating your own cheese from blocks rather than buying pre shredded makes a remarkable difference in how smoothly it melts into the soup

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