Creamy Cauliflower Chowder Cheddar (Printer-friendly)
Rich, comforting chowder with tender cauliflower and a velvety sharp cheddar finish perfect for chilly evenings.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into small florets (about 5 cups)
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 - 3 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1 cup heavy cream
10 - 1 ½ cups sharp cheddar cheese, grated
→ Broth & Liquids
11 - 4 cups vegetable broth
→ Pantry
12 - 2 tablespoons all-purpose flour
13 - ½ teaspoon dried thyme
14 - ½ teaspoon smoked paprika
15 - ¼ teaspoon ground black pepper
16 - ½ teaspoon salt
→ Garnish
17 - Chopped fresh chives or parsley
18 - Extra grated sharp cheddar cheese
# How to Prepare:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir well, cooking for 1–2 minutes to eliminate the raw flour taste.
04 - Gradually whisk in the vegetable broth, ensuring no lumps remain in the mixture.
05 - Add cauliflower florets, potatoes, dried thyme, smoked paprika, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–18 minutes until tender.
06 - Use an immersion blender to partially puree the soup to desired consistency, leaving some chunks for texture.
07 - Stir in the milk and heavy cream, then simmer gently for 3–5 minutes without boiling.
08 - Remove from heat and fold in the grated cheddar cheese until melted and smooth. Adjust seasoning if necessary.
09 - Ladle into bowls and garnish with extra cheese and chopped chives or parsley.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- The sharp cheddar isn't just an afterthought—it transforms the whole thing into something you'll actually crave.
- It's forgiving enough to make on a busy night but impressive enough to serve to guests without apology.
02 -
- Never let heavy cream boil once it's in the pot—I learned this the hard way when it broke and turned grainy, and there's no real fix once that happens.
- The soup thickens more as it cools, so if it seems slightly loose when you finish, that's actually perfect; it will be silky the next day and even better when reheated gently.
03 -
- If you want less heat on your hands while cutting cauliflower, chill your knife in the freezer for a few minutes first—the cold makes it glide through more easily.
- Taste constantly as you cook rather than adjusting everything at the end; you'll develop a feel for the right balance of salt, cheese, and spice.