Creamy Cauliflower Chowder Cheddar (Printable Version)
Velvety chowder blending cauliflower, potatoes, and sharp cheddar cheese for a warming meal.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into small florets
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 medium celery stalks, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 2 cloves garlic, minced
→ Dairy
07 - 2 tablespoons unsalted butter
08 - 3 cups whole milk
09 - 1 cup sharp cheddar cheese, shredded
10 - 3/4 cup heavy cream
→ Broth & Seasonings
11 - 3 cups low-sodium vegetable broth
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme
16 - 1 bay leaf
→ Optional Garnishes
17 - 2 tablespoons fresh chives, chopped
18 - Cracked black pepper, for garnish
19 - Extra shredded sharp cheddar cheese, for garnish
# Method:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cauliflower florets and diced potatoes to the pot, stirring to combine.
04 - Pour in vegetable broth and add bay leaf, dried thyme, smoked paprika, salt, and black pepper. Bring mixture to a boil, then reduce heat and simmer for 15 to 18 minutes until vegetables are tender.
05 - Remove bay leaf. Use an immersion blender to blend the chowder to desired consistency, either smooth or slightly chunky.
06 - Stir in whole milk and heavy cream, heating gently over low heat without boiling.
07 - Add shredded cheddar cheese gradually, stirring continuously until cheese is fully melted and the mixture is smooth.
08 - Adjust seasoning to taste. Ladle chowder into bowls and garnish with extra cheddar, chopped chives, and freshly cracked black pepper.
# Chef's Tips:
01 -
- It tastes like the creamiest potato soup but with a silky, nutty sweetness from the cauliflower that sneaks up on you.
- You can make it as smooth or as chunky as you want, and it still feels like a warm hug in a bowl.
- The sharp cheddar melts into everything and gives it that cozy, stick-to-your-ribs richness without feeling heavy.
- It comes together in under an hour with ingredients you probably already have, and leftovers taste even better the next day.
02 -
- Always remove the bay leaf before blending, I forgot once and ended up fishing out little leaf bits from the bottom of the pot.
- Shred your own cheddar from a block, the pre-shredded kind has anti-caking powder that can make the soup gritty and separated instead of smooth.
- Don't let the soup boil after you add the milk and cream, gentle heat keeps it creamy and prevents curdling.
- If your chowder feels too thick after blending, thin it with a splash of broth or milk until it reaches the consistency you want.
03 -
- Add the cheddar off the heat or over the lowest setting, high heat can cause the cheese to break and turn oily instead of melting smoothly.
- A pinch of smoked paprika is the secret ingredient that makes everyone ask what makes this chowder taste so good, don't skip it.
- Use an immersion blender if you have one, it saves you from transferring hot soup to a blender and makes cleanup so much easier.