Description
This Creamy Cauliflower Chowder is rich, hearty, and packed with veggies. A lighter twist on traditional chowder, it’s comforting and satisfying without being heavy.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 4 cups low-sodium vegetable broth (or chicken broth)
- 2 cups milk (or half-and-half for richer texture)
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, heat olive oil or butter. Add onion, carrots, and celery; cook until softened, about 5–6 minutes. Stir in garlic and cook 1 minute more.
- Sprinkle in flour and stir for 1–2 minutes to form a roux.
- Gradually add broth while stirring. Add cauliflower florets, bay leaf, and thyme.
- Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 20 minutes.
- Stir in milk (or half-and-half). Use an immersion blender to blend partially, leaving some chunks for texture.
- Season with salt and pepper. Garnish with fresh parsley and serve warm.
Notes
For a thicker chowder, add diced potatoes along with cauliflower. You can also stir in cooked bacon bits or shredded cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 7g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: cauliflower chowder, creamy chowder, vegetable chowder, hearty soup