I tucked an unexpected ingredient into my Cauliflower Chowder that makes the recipe truly stand out.

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I never thought a pot of Creamy Cauliflower could be this interesting, but here we are. I mean, sure cauliflower gets a bad rap, but add a diced yellow onion and it wakes up, like actually sings.

It’s rich without being heavy, and with Yukon Gold potatoes it gets this silky body that surprises you, in a good way. Sometimes I call this my Roasted Garlic Cauliflower Chowder of the week, because I keep tweaking it, tasting, changing things, you know?

If you like soups that do more than just fill you, this one will make you curious.

Ingredients

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Mild and creamy when cooked; good fiber and vitamin C, low carb, makes chowder silky.
Add body and carbs, gives velvety texture, contain potassium and some vitamin C, slightly waxy.
Sweet to savory base offers fiber and antioxidants, builds depth and natural sweetness.
Pungent, adds sharp aromatic lift, tiny protein, antioxidants, gives savory punch and warms the broth.
Rich, adds creaminess and calories, supplies fat and some calcium, makes chowder indulgent and smooth.
Fats carry flavor and mouthfeel, help sauté veg, butter adds richness, oil keeps it lighter.
Herbs add subtle earthy, floral notes, low calories, brighten broth and balance creamy richness.

Ingredient Quantities

1 medium head cauliflower, about 1 1/2 pounds, cut into florets (not too small)

2 tablespoons unsalted butter (or olive oil if you want it lighter)

1 tablespoon olive oil

1 medium yellow onion, diced

2 stalks celery, diced

1 large carrot, peeled and diced (optional)

3 cloves garlic, minced

2 medium Yukon Gold potatoes, about 1 pound, peeled and diced

2 tablespoons all purpose flour

4 cups low sodium vegetable broth or chicken broth

1 1/2 cups half and half or 1 cup whole milk plus 1/2 cup heavy cream

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 bay leaf

Salt and freshly ground black pepper, to taste

Optional garnishes: chopped chives or parsley, grated cheddar cheese, crispy bacon

How to Make this

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1. Prep everything first: cut the cauliflower into florets (not too small), peel and dice the Yukon Gold potatoes, dice the onion and celery, peel and dice the carrot if using, mince the garlic, measure thyme and pull a bay leaf. Do this before you turn on the stove, trust me it helps.

2. Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large heavy pot over medium heat until the butter melts and starts to foam. Add the onion, celery and carrot and cook, stirring now and then, about 5 to 7 minutes until soft and starting to color.

3. Add the garlic and thyme, cook 30 to 60 seconds until fragrant, then add the diced potatoes and the cauliflower florets, stir to combine.

4. Sprinkle the 2 tablespoons all purpose flour over the veg and stir well, cook 1 to 2 minutes to get rid of the raw flour taste and to coat the veggies so the chowder will thicken.

5. Slowly pour in 4 cups of low sodium vegetable or chicken broth while stirring, add the bay leaf, bring to a boil then lower to a simmer. Scrape the bottom of the pot so nothing sticks.

6. Simmer uncovered about 12 to 15 minutes until the potatoes and cauliflower are very tender but not mushy. If you want a deeper flavor try roasting the cauliflower first at 425F for 20 to 25 minutes and then add it in step 5, but either way keep some texture.

7. Remove and discard the bay leaf. Use an immersion blender to pulse and partially puree the soup until about half is smooth and half is chunky, or ladle 2 cups into a blender, puree and return it to the pot. Dont overblend or it will get gluey.

8. Stir in 1 1/2 cups half and half (or 1 cup whole milk plus 1/2 cup heavy cream), warm gently over low heat until heated through but not boiling, taste and season with salt and plenty of freshly ground black pepper. If it’s too thick add a splash more broth, too thin simmer a bit to reduce.

9. Serve hot topped with chopped chives or parsley, grated cheddar or crispy bacon if you want. Leftovers keep 3 to 4 days in the fridge, reheat gently and add a splash of milk if it thickened too much.

Equipment Needed

1. Large heavy pot or Dutch oven, for sweating the veg and simmering the chowder — choose something about 5 to 6 quarts.
2. Sharp chef’s knife, to cut the cauliflower, potatoes, onion and carrot.
3. Sturdy cutting board, preferably one for veg only so you dont cross contaminate.
4. Measuring cups and spoons, for broth, flour, butter, cream and the thyme.
5. Wooden spoon or heatproof silicone spatula, to stir and scrape the bottom.
6. Immersion blender or countertop blender, to pulse and partially puree the soup (if using a regular blender, blend in small batches and vent the lid).
7. Ladle and a heatproof bowl or large cup, for transferring soup when you need to use the blender.
8. Rimmed baking sheet and parchment, optional if you want to roast the cauliflower first for more flavor.

FAQ

Can I make this chowder vegan or dairy free? Yes, totally. Use olive oil instead of butter, veggie broth, and swap the half and half for full fat coconut milk or a thick cashew cream. Skip the bacon and use nutritional yeast for a cheesy note. If you want it extra creamy blend some of the soup, that helps a lot.

How do I get it really creamy without adding too much cream? Rely on the potatoes and cauliflower for body, and partially blend the soup with an immersion blender or by pulsing in a blender. Also make the little flour roux in the pan first and cook it for 1 to 2 minutes before adding broth, that gives richer mouthfeel. I like to save a few florets whole so it still feels like chowder and not just a puree.

Can I freeze the chowder? You can, but cream sometimes separates when frozen. For best results cool the soup, leave out the cream, freeze in portions, then thaw and add cream or milk when reheating. If you froze it with cream, reheat slowly over low heat and whisk to bring it back together.

How do I avoid the cream curdling? Don’t boil hard after adding dairy. Take the pot off the heat and temper the cream by stirring in a few spoonfuls of hot broth, then add it back to the pot. Reheat gently over low heat and stir, don't let it roar.

Can I use other potatoes or skip them? Yukon Golds are best for a creamy texture, but russets work fine. Sweet potatoes or kabocha change the flavor so use them if you want a sweeter chowder. If you skip potatoes, the soup will be lighter, just blend more cauliflower to thicken it.

How long will leftovers keep and how should I reheat? Refrigerate up to 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if it seems thick. If frozen, thaw overnight in the fridge and reheat slowly, finishing with cream or a splash of milk to freshen it.

Creamy Cauliflower Chowder Recipe Substitutions and Variations

Cauliflower: broccoli florets (very similar texture, add later since broccoli cooks faster), Romanesco (same bite and looks pretty), or celeriac / celery root (gives a nuttier, earthier chowder when pureed).
Unsalted butter or olive oil: ghee (higher smoke point, more nutty), avocado oil (neutral flavor for a lighter soup), or bacon fat (for smoky, savory depth if you don’t mind the pork).
Yukon Gold potatoes: russets (fluffier, they break down more for extra thickness), sweet potatoes (sweeter, pairs well with thyme), or cauliflower florets (for a lower carb, creamier base when blended).
Half and half / heavy cream: whole milk plus a tablespoon of butter per cup (lighter but still creamy), evaporated milk (richer than regular milk but less than cream), or full-fat canned coconut milk (dairy-free, gives a slight coconut note).

Pro Tips

1) Roast about half the cauliflower until it gets good brown spots, then add the roasted pieces back in at the end so the soup has depth and some texture, keep some raw or simply steamed florets for bite.

2) Don’t overblend — pulse with the immersion blender and stop to check, if you puree too long it turns gluey and kinda pasty, so leave a mix of smooth and chunky.

3) Sweat the onions slowly until golden not just soft it makes a big difference in sweetness, and always taste for salt after you add the cream, a little acid like a squeeze of lemon or a splash of vinegar right before serving brightens the whole thing.

4) To control thickness reheat gently with extra broth or a splash of milk if it firms up, or if you need faster thickening make a small slurry of flour or cornstarch mixed with cold water and stir it in, then simmer a minute or two so it loses that raw flour taste.

Creamy Cauliflower Chowder Recipe

Recipe by Bob Jones

0.0 from 0 votes

I tucked an unexpected ingredient into my Cauliflower Chowder that makes the recipe truly stand out.

Servings

servings

Calories

254

kcal

Equipment: 1. Large heavy pot or Dutch oven, for sweating the veg and simmering the chowder — choose something about 5 to 6 quarts.
2. Sharp chef’s knife, to cut the cauliflower, potatoes, onion and carrot.
3. Sturdy cutting board, preferably one for veg only so you dont cross contaminate.
4. Measuring cups and spoons, for broth, flour, butter, cream and the thyme.
5. Wooden spoon or heatproof silicone spatula, to stir and scrape the bottom.
6. Immersion blender or countertop blender, to pulse and partially puree the soup (if using a regular blender, blend in small batches and vent the lid).
7. Ladle and a heatproof bowl or large cup, for transferring soup when you need to use the blender.
8. Rimmed baking sheet and parchment, optional if you want to roast the cauliflower first for more flavor.

Ingredients

1 medium head cauliflower, about 1 1/2 pounds, cut into florets (not too small)
2 tablespoons unsalted butter (or olive oil if you want it lighter)
1 tablespoon olive oil
1 medium yellow onion, diced
2 stalks celery, diced
1 large carrot, peeled and diced (optional)
3 cloves garlic, minced
2 medium Yukon Gold potatoes, about 1 pound, peeled and diced
2 tablespoons all purpose flour
4 cups low sodium vegetable broth or chicken broth
1 1/2 cups half and half or 1 cup whole milk plus 1/2 cup heavy cream
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
Optional garnishes: chopped chives or parsley, grated cheddar cheese, crispy bacon

Directions

Prep everything first: cut the cauliflower into florets (not too small), peel and dice the Yukon Gold potatoes, dice the onion and celery, peel and dice the carrot if using, mince the garlic, measure thyme and pull a bay leaf. Do this before you turn on the stove, trust me it helps.
Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large heavy pot over medium heat until the butter melts and starts to foam. Add the onion, celery and carrot and cook, stirring now and then, about 5 to 7 minutes until soft and starting to color.
Add the garlic and thyme, cook 30 to 60 seconds until fragrant, then add the diced potatoes and the cauliflower florets, stir to combine.
Sprinkle the 2 tablespoons all purpose flour over the veg and stir well, cook 1 to 2 minutes to get rid of the raw flour taste and to coat the veggies so the chowder will thicken.
Slowly pour in 4 cups of low sodium vegetable or chicken broth while stirring, add the bay leaf, bring to a boil then lower to a simmer. Scrape the bottom of the pot so nothing sticks.
Simmer uncovered about 12 to 15 minutes until the potatoes and cauliflower are very tender but not mushy. If you want a deeper flavor try roasting the cauliflower first at 425F for 20 to 25 minutes and then add it in step 5, but either way keep some texture.
Remove and discard the bay leaf. Use an immersion blender to pulse and partially puree the soup until about half is smooth and half is chunky, or ladle 2 cups into a blender, puree and return it to the pot. Dont overblend or it will get gluey.
Stir in 1 1/2 cups half and half (or 1 cup whole milk plus 1/2 cup heavy cream), warm gently over low heat until heated through but not boiling, taste and season with salt and plenty of freshly ground black pepper. If it's too thick add a splash more broth, too thin simmer a bit to reduce.
Serve hot topped with chopped chives or parsley, grated cheddar or crispy bacon if you want. Leftovers keep 3 to 4 days in the fridge, reheat gently and add a splash of milk if it thickened too much.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.