Creamy Cauliflower Chowder Cheddar (Printable)

Velvety chowder featuring cauliflower, potatoes, and sharp cheddar for warm, hearty meals.

# 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 (plus extra for garnish)
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

# How-To Steps:

01 - Melt the butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté 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 evenly.
04 - Pour in vegetable broth and add bay leaf, dried thyme, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes until vegetables are very tender.
05 - Remove the bay leaf. Use an immersion blender to puree the chowder to your preferred consistency, either smooth or with some chunks.
06 - Stir in whole milk and heavy cream, heating gently over low heat without boiling.
07 - Add shredded cheddar cheese gradually, stirring constantly until fully melted and the mixture is smooth.
08 - Adjust seasoning to taste. Ladle into bowls and garnish with additional cheddar, fresh chives, and cracked black pepper.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you simmered it all day.
  • The cheddar melts into the creaminess in a way that makes every spoonful feel indulgent.
  • You can blend it smooth or leave it chunky, depending on your mood.
  • It's gentle enough for a quiet dinner alone and hearty enough to serve a crowd.
02 -
  • Never let the chowder boil once you add the milk and cream, or it can curdle and break.
  • Shred your own cheese instead of using pre-shredded, the anti-caking agents prevent it from melting smoothly.
  • If you want deeper flavor, roast the cauliflower florets on a baking sheet at 400 degrees for 20 minutes before adding them to the pot.
03 -
  • Cut the vegetables into uniform pieces so everything cooks at the same rate and you don't end up with mushy carrots and crunchy potatoes.
  • Taste the chowder after blending and before adding the cheese, that's your chance to adjust the seasoning while you still can.
  • If you're making this ahead, stop before adding the cheese and store it. Reheat gently, then stir in the cheddar just before serving so it melts fresh and smooth.

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