Creamy Cauliflower Chowder Cheddar (Printable)
Rich chowder blending tender cauliflower, sharp cheddar, and sweet vegetables in a smooth, creamy broth.
# What You'll 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 cheese
# 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 vegetables are 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 sautéed vegetables and cook, stirring constantly, for 2 minutes to form a roux and eliminate raw flour taste.
04 - Gradually pour in the vegetable broth while whisking continuously to prevent lumps and ensure smooth incorporation.
05 - Add the cauliflower florets and bring the mixture to a boil. Reduce heat to low and simmer for 15 minutes until cauliflower is very tender.
06 - Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a countertop 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 allow flavors to meld.
08 - Remove from heat and gradually add the shredded cheddar cheese, stirring until completely melted and smooth. Season with salt, pepper, and smoked paprika to taste.
09 - Ladle the chowder into bowls and garnish with fresh chives and extra shredded cheddar cheese if desired. Serve hot with crusty bread.
# Expert Suggestions:
01 -
- Its incredibly forgiving and comes together faster than you would expect from something this comforting
- The cauliflower creates this velvety texture without needing to load up on potatoes
02 -
- Always remove the soup from heat before adding cheese or it can separate and become grainy instead of smooth
- Letting the cauliflower get very tender before blending makes all the difference in creating that creamy texture without needing to add more dairy
03 -
- Buy block cheese and shred it yourself for the smoothest melting
- Warm your milk and cream slightly before adding to prevent any potential separation