Creamy Cauliflower Chowder Cheddar (Printable)
Velvety chowder with tender cauliflower, potatoes, and sharp cheddar cheese for a comforting meal.
# What You'll Need:
→ Vegetables
01 - 1 medium cauliflower head, 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 garlic cloves, 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, adjust 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 - Additional shredded sharp cheddar cheese
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook, stirring frequently, until softened, about 4 to 5 minutes.
02 - Sprinkle flour over vegetables and stir continuously for 1 minute to create a roux.
03 - Gradually whisk in the milk and vegetable broth, ensuring the mixture is smooth and free of lumps.
04 - Stir in cauliflower florets, diced potato, thyme, smoked paprika, salt, and black pepper. Bring to a gentle boil, then lower heat and simmer uncovered for 20 to 25 minutes until vegetables become tender.
05 - Using an immersion blender, partially blend the soup to retain some texture. Alternatively, puree half the soup in a countertop blender and return it to the pot.
06 - Stir shredded cheddar into the soup until fully melted and incorporated. Taste and adjust seasoning as needed.
07 - Ladle the chowder into bowls. Garnish with chopped chives and extra cheddar cheese if desired. Serve hot.
# Expert Tips:
01 -
- It comes together in under an hour and actually tastes like you fussed over it all day.
- The cheddar melts into the broth so naturally that no one guesses the magic ingredient is just cheese and patience.
- You can make it vegan, cream-forward, spicy, or mild—it bends to whatever you need.
02 -
- Don't skip the roux step—it's what prevents the soup from being watery and gives it that silky, restaurant-quality feel.
- Add cheese on low heat; high heat makes it separate into greasy pools on top of the broth.
- Taste before serving and adjust seasoning, as broth brands vary wildly in saltiness.
03 -
- Buy block cheddar and shred it yourself—pre-shredded cheese contains anti-caking agents that can make the soup slightly grainy.
- Taste and adjust halfway through cooking; this gives you time to add more broth if it's thickening too fast, or more flour if it stays thin.