Pin It My neighbor knocked on my door one November evening holding a container of leftover cauliflower from her CSA box, worried it would go bad. I had potatoes, carrots, and a block of cheddar in the fridge, so I threw together this chowder without a plan. The kitchen steamed up, the windows fogged over, and by the time I ladled it into bowls, we both agreed it tasted better than anything we'd ordered all month. Sometimes the best recipes happen because you have to use what's there.
I made this for my sister during a snowstorm when she was stuck at my place for two days. She's usually skeptical of anything without meat, but she had three bowls and texted me the recipe request a week later. We sat at the table with thick slices of sourdough, dipping and talking until the pot was empty. That's when I knew this chowder had earned its place in my regular rotation.
Ingredients
- Cauliflower: The star here, it becomes tender and sweet when simmered, and when you blend part of it, it thickens the chowder naturally without extra cream.
- Carrots and Celery: They add a quiet sweetness and structure, the kind of flavor that makes the base taste like it's been simmering all day.
- Potatoes: Choose Yukon Gold if you can, they break down just enough to make the broth silky while still holding their shape in the bowl.
- Onion and Garlic: Sauté them until they smell like home, that's when you know the base is ready for the next step.
- Vegetable Broth: Low-sodium gives you control over the salt, and a good broth makes all the difference in a simple soup like this.
- Whole Milk: It adds richness without making the chowder feel heavy, but plant-based milk works beautifully if you prefer it.
- Sharp Cheddar Cheese: It melts into the soup and adds a tangy depth that balances the sweetness of the vegetables.
- Butter: Use it to sauté the aromatics, it creates a base that olive oil just can't quite match, though oil works if you need it to.
- Flour: This thickens the broth just enough to coat the back of a spoon, stir it constantly so it doesn't clump.
- Thyme, Smoked Paprika, White Pepper: These spices bring warmth without shouting, they make the chowder feel cozy and complex.
Instructions
- Start with the Aromatics:
- Melt the butter in a large pot over medium heat and add the onion, garlic, celery, and carrots. Let them sauté for about 5 minutes, stirring occasionally, until the onion turns translucent and the kitchen smells sweet and savory.
- Make the Roux:
- Sprinkle the flour over the vegetables and stir constantly for about a minute. This step keeps the chowder from tasting floury later and gives it body.
- Add the Broth:
- Pour in the vegetable broth gradually, whisking as you go to prevent lumps from forming. The liquid should look smooth and slightly thickened.
- Simmer the Vegetables:
- Add the potatoes and cauliflower florets, bring everything to a boil, then lower the heat and let it simmer for 15 to 18 minutes. The vegetables should be fork-tender but not falling apart.
- Stir in the Dairy and Spices:
- Pour in the milk and add the thyme, smoked paprika, salt, and white pepper. Let it simmer gently for 5 minutes, stirring occasionally so nothing sticks to the bottom.
- Blend for Creaminess:
- Use an immersion blender to partially blend the chowder, leaving some chunks for texture. If you don't have one, scoop out a cup or two and blend it in a regular blender, then stir it back in.
- Melt in the Cheese:
- Stir in the grated cheddar until it melts completely and the chowder looks glossy. Taste it now and adjust the salt or pepper as needed.
- Serve:
- Ladle the chowder into bowls and top with fresh parsley, extra cheese, or a pinch of red pepper flakes. Serve it hot with crusty bread on the side.
Pin It One afternoon I brought this to a potluck and someone asked if I'd used cream cheese or heavy cream. I told them it was just milk, cauliflower, and a little cheddar, and they didn't believe me until I walked them through it. That's the magic of this chowder, it tastes indulgent but it's really just vegetables treated right.
How to Store and Reheat
This chowder keeps well in the fridge for up to four days in an airtight container. When you reheat it on the stove, add a splash of milk or broth to loosen it up, since it thickens as it sits. I don't recommend freezing it because the potatoes can get grainy and the dairy may separate, but if you must, freeze it before adding the cheese and stir that in fresh when you reheat.
Variations to Try
If you want more protein, stir in a can of drained white beans or chickpeas during the last few minutes of cooking. For a smoky twist, add crumbled cooked bacon or smoked tempeh at the end. You can also swap half the cauliflower for broccoli, or use sweet potatoes instead of regular ones for a slightly sweeter, earthier flavor.
Serving Suggestions
This chowder shines alongside a thick slice of toasted sourdough or a warm baguette for dipping. A simple green salad with lemon vinaigrette balances the richness, and if you're feeling fancy, a glass of crisp Sauvignon Blanc cuts through the creaminess beautifully.
- Top with crispy fried onions for crunch.
- Drizzle with a little truffle oil for an elegant finish.
- Serve in bread bowls for a cozy presentation.
Pin It This chowder has become my answer to cold nights, surprise guests, and using up whatever vegetables are lingering in the crisper. It's forgiving, flexible, and always makes people feel cared for.
Recipe Questions & Answers
- → Can I make this chowder vegan?
Yes, substitute the butter with olive oil, use plant-based milk instead of dairy milk, and either omit the cheese or use vegan cheese alternatives. The result will be equally creamy and delicious.
- → How can I make this chowder thicker?
Blend more of the vegetables with an immersion blender, or add an extra tablespoon of flour at the beginning. You can also mash some potatoes against the side of the pot to release their starch.
- → Can I prepare this chowder ahead of time?
Absolutely. This chowder stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk if it has thickened too much during storage.
- → What other vegetables can I add?
Corn, peas, or diced bell peppers work wonderfully. You can also add cooked white beans or chickpeas for extra protein and heartiness without changing the base flavor profile.
- → Can I freeze cauliflower chowder?
While possible, dairy-based chowders can separate when frozen and thawed. For best results, freeze the base without adding milk and cheese, then stir those in when reheating.
- → What type of cheese works best?
Sharp cheddar provides the best flavor, but you can also use Gruyère, white cheddar, or a combination. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.