Creamy Cauliflower Chowder Cheddar (Printable Version)
Comforting chowder with cauliflower, sweet vegetables, sharp cheddar, and creamy, satisfying broth.
# What You Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into small florets
02 - 1 medium onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 3 tablespoons unsalted butter
07 - 1 cup whole milk
08 - 1 cup heavy cream
09 - 1 ½ cups sharp cheddar cheese, shredded
→ Broth
10 - 4 cups vegetable broth
→ Thickener
11 - 3 tablespoons all-purpose flour
→ Seasonings
12 - 1 teaspoon salt, or to taste
13 - ½ teaspoon ground black pepper
14 - ¼ teaspoon smoked paprika
→ Garnish
15 - 2 tablespoons fresh chives or parsley, chopped
16 - Extra shredded cheddar
# How to Make It:
01 - Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
04 - Gradually pour in the vegetable broth while whisking continuously to prevent lumps from forming.
05 - Add the cauliflower florets and bring the mixture to a boil. Reduce heat to low and simmer for 15 minutes until the cauliflower is very tender.
06 - Use an immersion blender to partially blend the soup, leaving some texture for a hearty consistency. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
07 - Stir in the whole milk and heavy cream. Simmer for 3 minutes to heat through and blend flavors.
08 - Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt, black pepper, and smoked paprika to taste.
09 - Ladle the chowder into bowls and garnish with fresh chives and extra shredded cheddar if desired. Serve hot with crusty bread.
# Expert Advice:
01 -
- The cauliflower creates this incredible velvety texture without needing potato overload
- Sharp cheddar cuts through the cream so every bite feels balanced not overwhelming
- One pot from start to finish means more time watching snow fall and less time washing dishes
02 -
- Never add cheese while the soup is still boiling or it will separate into this grainy oily mess that nobody wants
- Leaving some cauliflower texture instead of completely pureeing makes it feel like real chowder not baby food
- The soup continues thickening as it sits so dont panic if it looks slightly thinner than you wanted at first
03 -
- Grate your own cheese because the pre shredded stuff has cellulose that prevents it from melting smoothly
- Taste your cheese first because super sharp cheddar means you can use less salt overall