Creamy Cauliflower Chowder Cheddar

I was rummaging through the crisper drawer one cold Wednesday, trying to figure out what to do with a head of cauliflower that was about to turn. My partner walked in and said, just make it creamy. So I did, and we ended up with bowls so good we forgot to turn on the TV.

The first time I made this for friends, I served it in mismatched mugs because I ran out of bowls. No one cared. They just kept dipping their bread in and asking if there was more on the stove.

Ingredients

• Cauliflower: Use a medium head and cut it small so it cooks evenly and blends smooth.
• Yukon Gold potatoes: They break down just enough to thicken the chowder without turning gluey.
• Sharp cheddar: Shred it yourself from a block, the pre-shredded stuff does not melt the same.
• Whole milk and heavy cream: This is what makes the chowder velvety, but you can lighten it up if you want.
• Smoked paprika: Just half a teaspoon adds a quiet warmth that surprises people.
• Butter: It is the base for building flavor, do not skip it.

Instructions

Start with the aromatics:

Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery. Let them soften for about 5 minutes, stirring now and then. You will smell it when they are ready.

Add garlic:

Toss in the minced garlic and stir for a minute. It should smell sweet and toasty, not burned.

Build the base:

Add the cauliflower and potatoes, then pour in the vegetable broth. Drop in the bay leaf, thyme, smoked paprika, salt, and pepper.

Simmer until tender:

Bring everything to a boil, then lower the heat and let it simmer for 15 to 18 minutes. The vegetables should be soft enough to break apart easily with a spoon.

Blend it:

Pull out the bay leaf, then use an immersion blender right in the pot. Blend until smooth, or leave it a little chunky if you prefer texture.

Make it creamy:

Stir in the milk and cream over low heat. Do not let it boil or it might split.

Melt in the cheddar:

Add the shredded cheese a handful at a time, stirring until each bit melts completely. It should look glossy and smooth.

Taste and serve:

Adjust the salt and pepper if needed. Ladle into bowls and top with extra cheddar, chives, and cracked pepper.

Save

There was an afternoon last fall when I made this and sat by the window with a bowl, watching the rain. It was one of those quiet moments where the food tasted better because everything else slowed down. That is what this chowder does.

What to Serve It With

I like to set out a basket of crusty bread or some warm rolls for dipping. A simple green salad with lemon vinaigrette balances the richness. Once I served it with roasted Brussels sprouts on the side and it felt like a full meal without any fuss.

How to Store and Reheat

Let the chowder cool completely before transferring it to an airtight container. It keeps in the fridge for up to four days. When you reheat it, do it gently on the stovetop over low heat, stirring often so the dairy does not break.

Ways to Make It Your Own

Sometimes I stir in a handful of chopped kale or spinach near the end for color. You can swap the cheddar for Gruyere if you want something a little nutty. If you like heat, a pinch of cayenne or a few dashes of hot sauce work beautifully.

• Try adding crispy bacon bits on top for a smoky crunch.
• Use roasted garlic instead of raw for a sweeter, mellower flavor.
• Stir in a spoonful of Dijon mustard to brighten the whole bowl.

Save

This chowder has become one of those recipes I make without thinking, the kind that feels like home in a bowl. I hope it does the same for you.

Recipe FAQs

→ Can I roast the cauliflower for added flavor?

Yes, roasting cauliflower before adding it to the chowder enhances its natural sweetness and adds a subtle smoky depth.

→ Is it possible to make this chowder gluten-free?

Absolutely, using gluten-free vegetable broth ensures the chowder remains gluten-free.

→ Can I substitute the cheddar cheese with another type?

Sharp cheddar is recommended for its distinctive tang, but mild cheeses like gouda or monterey jack can be used for a creamier taste.

→ How smooth should the chowder be blended?

Use an immersion blender to achieve your preferred texture, whether fully smooth or slightly chunky for added bite.

→ What are good side options to serve with this chowder?

Crusty bread or a light green salad pairs beautifully, balancing the chowder's rich and creamy nature.

→ Can I use lower-fat dairy alternatives?

Using 2% milk and half-and-half instead of whole milk and cream creates a lighter version without sacrificing too much creaminess.