Creamy Cauliflower Chowder Cheddar (Printable)

Velvety chowder with cauliflower, potatoes, and sharp cheddar for a hearty, flavorful 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, or to taste
14 - ¼ teaspoon black pepper

→ Thickener

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

→ Garnish (optional)

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

# How To Make It:

01 - Melt butter in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook for 4 to 5 minutes until softened.
02 - Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in the milk and vegetable broth, ensuring the mixture is smooth and free of lumps.
04 - Add cauliflower, potato, thyme, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes until vegetables are tender.
05 - Partially blend the soup using an immersion blender to create a creamy texture while retaining some chunks, or blend half the soup in a countertop blender and return it to the pot.
06 - Stir in shredded cheddar cheese until melted and fully incorporated. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh chives and additional shredded cheddar cheese if desired. Serve hot.

# Tips from dashanddishes:

01 -
  • It comes together in under an hour with everyday vegetables and pantry staples you probably already have.
  • The partial blend keeps things interesting—you get creaminess without turning it into baby food.
  • Sharp cheddar adds depth that tastes like you've been simmering this for hours, even though you haven't.
02 -
  • Don't skip the roux or you'll end up with a thin, watery soup that tastes like hot vegetable water instead of chowder.
  • Partial blending is everything—you want enough smoothness to feel luxurious but enough texture to remember you're eating actual food.
  • Add the cheese off the heat so it melts into the soup rather than becoming stringy and broken.
03 -
  • Shred the cheddar yourself from a block—pre-shredded cheese has anti-caking agents that keep it from melting as smoothly.
  • Taste the soup at every stage so you know exactly when it becomes what you want it to be.

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