Creamy Cauliflower Chowder Cheddar (Printable Version)
Velvety chowder featuring tender cauliflower, potatoes, carrots, and melted sharp cheddar cheese.
# What You'll 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
# Method:
01 - Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté for 4 to 5 minutes until softened.
02 - Sprinkle flour over vegetables and stir continuously for 1 minute to create a roux.
03 - Gradually whisk in whole milk and vegetable broth, ensuring the mixture is smooth and free of lumps.
04 - Add cauliflower florets, diced potato, dried thyme, smoked paprika, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes until vegetables are tender.
05 - Use an immersion blender to partially blend the soup, preserving some vegetable chunks for texture. Alternatively, blend half the soup in a countertop blender and return it to the pot.
06 - Stir shredded sharp cheddar cheese into the soup until melted and fully incorporated. Adjust seasoning to preference.
07 - Ladle chowder into bowls and garnish with chopped fresh chives and additional cheddar cheese if desired. Serve hot.
# Chef's Tips:
01 -
- It comes together faster than you'd expect, yet tastes like it simmered all afternoon.
- The sharp cheddar adds a sophisticated bite that keeps this from tasting like plain cream soup.
- It's deeply satisfying without feeling heavy, so you can have seconds without regret.
02 -
- Always whisk as you add the broth and milk to prevent lumps—this single step is the difference between silky soup and grainy disappointment.
- Don't skip the roux; it's what gives this chowder its luxurious body and keeps it from tasting like thin vegetable soup.
- Add the cheese off the heat or at very low heat, stirring gently—high heat can break the cheese and make it separate into oily threads.
03 -
- Cut your vegetables smaller than you think you need to—they cook faster and distribute flavor more evenly throughout the pot.
- The immersion blender is your secret weapon; blending just half or two-thirds of the soup gives you that creamy texture without losing the chunky, hearty appeal that makes this feel like real food rather than pureed mush.