Pin It My neighbor knocked on the door one November evening holding a thermos and asked if I had any crackers. Inside was this pale, silky chowder dotted with orange and green. She'd made too much and thought I might be hungry. I was, and that first spoonful taught me that cauliflower didn't have to be boring. It just needed the right company.
I made this for my sister after her wisdom teeth surgery. She couldn't chew much, so I blended it smooth and left out the pepper. She ate two bowls with a straw and said it was the first thing that didn't taste like sadness. Now every time she visits, she asks if I have any in the fridge.
Ingredients
- Cauliflower: The star here, cut small so it cooks evenly and becomes tender enough to blend into creamy pockets throughout the soup.
- Carrots: They add a natural sweetness and that pop of color that makes each spoonful feel more alive.
- Potatoes: These break down just enough to thicken the chowder without needing cream or a roux overdose.
- Onion and garlic: The foundation that builds flavor from the bottom up, so don't rush them in the pan.
- Celery: It brings a subtle earthiness that balances the sweetness of the other vegetables.
- Whole milk: This makes the chowder luxurious, but you can swap it for oat or almond milk if you want to keep it light.
- Sharp cheddar cheese: Melts into the broth and gives it a tangy richness that makes you go back for seconds.
- Butter: Use it to soften the aromatics, or swap for olive oil if you're keeping things plant based.
- Vegetable broth: Low sodium is key so you control the seasoning and don't end up with something too salty to fix.
- Thyme and smoked paprika: A little woodsy, a little warm, they make the chowder taste like it simmered all day.
- White pepper: It disappears into the soup visually but adds a gentle heat without black specks floating around.
- Flour: Just enough to give the broth body and help everything cling together in each spoonful.
Instructions
- Soften the aromatics:
- Melt the butter in a large pot over medium heat, then add the onion, garlic, celery, and carrots. Let them cook for about 5 minutes, stirring now and then, until they smell sweet and the onion turns translucent.
- Build the base:
- Sprinkle the flour over the vegetables and stir constantly for a minute so it coats everything and loses that raw taste. Slowly pour in the vegetable broth while whisking to keep lumps from forming.
- Simmer the vegetables:
- Add the potatoes and cauliflower, then bring everything to a boil. Lower the heat and let it simmer gently for 15 to 18 minutes until the vegetables are fork tender.
- Add the creaminess:
- Stir in the milk, thyme, smoked paprika, salt, and white pepper. Let it simmer for another 5 minutes so the flavors can get to know each other.
- Blend for texture:
- Use an immersion blender to puree part of the chowder right in the pot, leaving some chunky vegetables for texture. If you like it smoother, blend more, if you want it rustic, blend less.
- Finish with cheese:
- Stir in the grated cheddar and let it melt into the soup. Taste and add more salt if needed, then ladle into bowls and top with parsley, extra cheese, or a pinch of red pepper flakes.
Pin It One rainy Saturday, I made a double batch and brought it to a potluck. Someone asked if there was cream in it, and when I said just milk and cheese, they went back for thirds. It became the recipe people texted me for later, which is how I knew it had earned its place in my rotation.
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 and actually tastes better the next day when the spices have had time to settle. Reheat it gently on the stove over low heat, stirring often, and add a splash of milk or broth if it's thickened up too much.
Making It Your Own
You can toss in a handful of cooked white beans or chickpeas right before serving if you want more protein. For a vegan version, use plant based milk and skip the cheese or use a cashew cream instead. I've also stirred in a handful of spinach at the end just to sneak in more greens, and no one noticed.
Serving Suggestions
This chowder loves a thick slice of crusty bread or a handful of oyster crackers on top. I've served it with a simple side salad dressed in lemon vinaigrette, and the brightness cuts through the richness perfectly. If you're feeling fancy, a glass of chilled Sauvignon Blanc ties everything together.
- Serve it in bread bowls if you want to make it feel like a special occasion.
- Top with crumbled bacon for non vegetarian guests who want a little smokiness.
- Pair with roasted garlic butter toast for extra comfort on cold nights.
Pin It This is the kind of soup that makes you feel capable in the kitchen, even on days when everything else feels hard. It's forgiving, flexible, and always ready to comfort whoever needs it.
Recipe FAQs
- → Can I make this chowder vegan?
Yes, simply substitute plant-based milk for dairy milk, use vegan cheese or omit it entirely, and replace butter with olive oil. The chowder will still be creamy and flavorful.
- → How do I achieve the perfect creamy texture?
Use an immersion blender to partially blend the soup, leaving some vegetable chunks for texture. Blend about half of the chowder for the ideal balance between creamy and chunky.
- → Can I prepare this chowder ahead of time?
Yes, this chowder stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if it thickens too much.
- → What can I add for extra protein?
Cooked white beans, chickpeas, or even diced tofu work wonderfully. Add them during the final simmering stage to heat through without overcooking.
- → Why use white pepper instead of black pepper?
White pepper provides warmth without visible black specks, maintaining the chowder's creamy appearance. However, black pepper works equally well if that's what you have on hand.
- → Can I freeze leftover chowder?
While possible, dairy-based soups can separate when frozen. For best results, freeze before adding milk and cheese, then stir them in when reheating.