Creamy Cauliflower Chowder Cheddar (Printable)

Velvety chowder with tender cauliflower, potatoes, and sharp cheddar melted for richness.

# What goes in:

→ Vegetables

01 - 1 medium head cauliflower, 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 cloves garlic, 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, or to taste
14 - ¼ teaspoon black pepper

→ Thickener

15 - 2 tablespoons all-purpose flour (gluten-free if required)

→ Garnish (optional)

16 - 2 tablespoons fresh chives, chopped
17 - Extra shredded cheddar cheese

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic; sauté for 4 to 5 minutes until softened.
02 - Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in whole milk and vegetable broth, ensuring the mixture is smooth and free of lumps.
04 - Add cauliflower florets, diced potato, thyme, smoked paprika, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes until vegetables are tender.
05 - Use an immersion blender to partially puree the chowder directly in the pot, leaving some chunks for texture. Alternatively, blend half the chowder until smooth and return it to the pot.
06 - Stir in shredded sharp cheddar until fully melted and integrated. Taste and adjust seasoning if necessary.
07 - Ladle chowder into bowls, garnish with chopped fresh chives and extra cheddar cheese if desired, and serve hot.

# Expert Advice:

01 -
  • It's ready in under an hour and feels far more indulgent than the effort actually requires.
  • The texture is naturally creamy without any heavy cream needed, just butter, flour, and cheese doing their quiet magic.
  • It tastes like comfort but sits light enough that you won't feel weighed down afterward.
02 -
  • Don't use pre-shredded cheese from a bag—the anti-caking agents prevent it from melting smoothly, leaving grainy texture in the soup.
  • If the soup breaks or looks separated after adding the cheese, whisk in a splash of milk and heat gently; it will come back together.
  • Partial blending is the secret to good texture—fully smooth takes away the appeal, and leaving it completely chunky misses the creamy comfort factor.
03 -
  • Make this ahead and reheat gently on the stovetop—it actually tastes better the next day once the flavors have had time to meld.
  • If you accidentally overcook the cauliflower and it becomes mushy, blend the entire pot instead of partial blending; no one will know, and it'll taste just as good.

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