Cheddar Cauliflower Chowder
This chowder is thick and cheesy, built around tender cauliflower florets simmered in a rich, sharp cheddar broth. It comes together in one pot in under 40 minutes, finished with crispy bacon and chives for good measure.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 2 celery stalks diced
- 2 carrots diced
- 3 garlic cloves minced
- 1 large head cauliflower cut into small florets (about 6 cups)
- 4 cups vegetable broth
- 2 cups whole milk
- 1/3 cup all-purpose flour
- 2 cups sharp cheddar cheese shredded
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: crumbled bacon chopped chives, extra cheddar for topping
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, celery, and carrots, and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Sprinkle the flour over the vegetables and stir to coat evenly.
- Slowly whisk in the broth, scraping up any browned bits from the pot.
- Add the cauliflower florets and bring the mixture to a gentle simmer.
- Cover and cook until the cauliflower is fork-tender, about 15 minutes.
- Stir in the milk and lower the heat to low.
- Add the cheddar a handful at a time, stirring until fully melted.
- Season with smoked paprika, garlic powder, salt, and pepper.
- Simmer for 5 more minutes, then ladle into bowls and serve.