When the air turns crisp and the days grow shorter, there’s nothing quite like a warm, creamy bowl of soup to soothe your soul. Imagine sitting down to a hearty, flavorful chowder packed with tender chicken, fresh vegetables, and a rich blend of cauliflower and cheddar cheese. This Creamy Chicken Cauliflower Cheddar Chowder isn’t just a meal—it’s a hug in a bowl, combining the best of comfort food with a healthy twist. Whether you’re cooking for your family or looking for a way to elevate your leftover chicken, this chowder is here to warm your heart and fill your kitchen with irresistible aromas.
Why You’ll Fall in Love with This Chowder
This chowder is the perfect marriage of creamy textures, bold flavors, and nutrient-packed ingredients. By incorporating cauliflower and cheddar cheese, you get a luscious texture without relying on heavy cream. Plus, it’s versatile enough to accommodate leftovers, making it an economical yet gourmet meal for any night of the week.
Ingredients for Your Creamy Chicken Cauliflower Cheddar Chowder
Below is a breakdown of the ingredients needed to craft this irresistible chowder. Feel free to gather them and prep your kitchen for a culinary adventure!
For the Soup Base
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh thyme | 8 sprigs | Adds aromatic earthiness |
| Cauliflower florets | 6 cups (1 medium head) | Rich in nutrients and texture |
| Yellow potatoes | 12 ounces | Bite-sized chunks; adds creaminess |
| Carrots | 12 ounces (about 3 cups) | Slice medium-sized for even cooking |
| Celery | 2 stalks | Thinly sliced for added crunch |
| Chicken broth (low-sodium) | 5 cups | Forms the flavorful base |
| Bay leaves | 2 leaves | Adds depth to the flavor |
| Garlic salt | 2 teaspoons | Enhances the overall taste |
| Onion powder | 2 teaspoons | Boosts savory flavors |
| Kosher salt | 1 teaspoon | Adjust to taste |
For the Beurre Manié (Thickener)
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter | 3 tablespoons | Softened for easy mixing |
| All-purpose flour | 3 tablespoons | Combines with butter for thickening |
For the Final Touch
| Ingredient | Quantity | Notes |
|---|---|---|
| Milk (whole or 2%) | 2 cups | Adds creaminess |
| Sharp cheddar cheese | 4 ounces | Shredded; melts smoothly |
| Cooked chicken (or turkey) | 2½–3 cups | Shredded or chopped; rotisserie works well |
| Sea salt & black pepper | To taste | Final seasoning for balance |
How to Make Creamy Chicken Cauliflower Cheddar Chowder
1. Prepare the Ingredients
Before you start cooking, take a few minutes to prep your ingredients. Separate the cauliflower into small florets, slice the carrots and celery thinly, and dice the potatoes into bite-sized chunks. Shred the cooked chicken (or turkey) into small pieces for easy eating later.
2. Simmer the Soup Base
In a large pot or Dutch oven, combine the chicken broth, thyme sprigs, and bay leaves. Add the garlic salt, onion powder, and kosher salt to season the broth.
Now, toss in the cauliflower florets, yellow potatoes, sliced carrots, and celery. Bring the pot to a gentle boil over medium heat, then reduce the heat to low. Cover the pot and let the vegetables simmer for 20–25 minutes, or until they’re tender enough to pierce with a fork.
3. Make the Beurre Manié
While the soup base simmers, create a beurre manié—a French technique for thickening soups and sauces. In a small bowl, mix together the softened butter and flour until they form a smooth paste. This step ensures your chowder has a creamy consistency without lumps.
4. Thicken the Chowder
Once the vegetables are fully cooked, remove the thyme sprigs and bay leaves from the pot. Stir the beurre manié into the soup, whisking gently to dissolve the mixture evenly. Let the soup cook for another 5–7 minutes, allowing it to thicken beautifully.
5. Add Milk and Cheese
Lower the heat and pour in the milk. Stir gently as you add the shredded sharp cheddar cheese, one handful at a time, until it’s fully melted. The cheese brings a rich, tangy depth to the chowder. Taste the soup at this stage and adjust with sea salt and freshly cracked black pepper as needed.
6. Incorporate the Chicken
Finally, add the cooked chicken to the pot. Stir everything together and let the chowder simmer for an additional 5 minutes, ensuring the chicken is warmed through.
Serving Suggestions
Serve your creamy chicken cauliflower cheddar chowder piping hot in bowls. Pair it with:
- Crusty bread for dipping
- Buttery crackers for crunch
- A simple green salad for a refreshing contrast
For an extra garnish, sprinkle a little shredded cheddar cheese, fresh thyme leaves, or even crispy bacon bits on top.
Why This Chowder Stands Out
1. Nutrient-Rich Ingredients
This chowder combines the nutritional power of cauliflower (rich in fiber and vitamins) with the protein-packed benefits of chicken. Add in carrots, celery, and potatoes, and you have a well-rounded meal.
2. Budget-Friendly and Versatile
Got leftover chicken or turkey? This recipe is perfect for repurposing them into something extraordinary. It’s also affordable, using common pantry staples and fresh vegetables.
3. Kid-Friendly Comfort Food
The creamy texture and cheesy flavor make this chowder irresistible for kids. It’s a great way to sneak in vegetables like cauliflower without complaints.
Tips for Perfecting Your Chowder
- Use Fresh Ingredients: Fresh thyme and vegetables make a noticeable difference in flavor.
- Choose Sharp Cheddar: The sharper the cheese, the more flavorful your chowder will be.
- Don’t Skip the Beurre Manié: This classic thickener ensures a silky consistency without clumps.
FAQs About Creamy Chicken Cauliflower Cheddar Chowder
1. Can I use frozen vegetables instead of fresh ones?
Yes, frozen vegetables like cauliflower and carrots can work in a pinch. Just be sure to adjust cooking times as they may cook faster than fresh produce.
2. Can I make this chowder vegetarian?
Absolutely! Swap out the chicken broth for vegetable broth and replace the chicken with additional vegetables or white beans for a hearty, vegetarian version.
3. Can I freeze this chowder?
Yes, this chowder freezes well. However, avoid freezing it with the cheese and milk added, as dairy can separate when reheated. Add these fresh when you’re ready to serve.
4. What can I use as a substitute for cheddar cheese?
You can use Gruyère, Monterey Jack, or even Parmesan for a slightly different flavor profile.
5. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to prevent the cheese from separating.
6. Can I make this chowder in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Cook the vegetables, broth, and seasonings on low for 6–8 hours, then add the beurre manié, milk, cheese, and chicken during the last hour.
Ready to Cook Your New Favorite Chowder?
There’s something magical about crafting a soup that brings comfort and nourishment with every spoonful. This Creamy Chicken Cauliflower Cheddar Chowder checks all the boxes—creamy, flavorful, and packed with wholesome ingredients. Grab your apron, gather your ingredients, and start cooking a dish that will have everyone asking for seconds.
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Creamy Chicken Cauliflower Cheddar Chowder: A Wholesome and Comforting Bowl of Goodness
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
When you’re craving something warm, creamy, and full of flavor, this Creamy Chicken Cauliflower Cheddar Chowder is the answer. Packed with tender chicken, fresh veggies, and a rich blend of cauliflower and cheddar, it’s a comforting dish that feels like a hug in every spoonful. Perfect for chilly evenings or when you want a hearty, nutrient-rich meal the whole family will love.
Ingredients
For the Soup Base:
- 8 sprigs fresh thyme
- 1 medium cauliflower (approximately 6 cups), separated into florets
- 12 ounces yellow potatoes, cleaned and chopped into bite-sized pieces
- 12 ounces carrots, sliced (about 3 cups)
- 2 celery stalks, thinly sliced
- 5 cups low-sodium chicken broth
- 2 bay leaves
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
For the Beurre Manié (Thickener):
- 3 tablespoons butter, softened
- 3 tablespoons all-purpose flour
For the Final Touch:
- 2 cups milk (whole milk or 2%)
- 4 ounces sharp cheddar cheese, shredded
- 2½–3 cups cooked chicken (or turkey), shredded or chopped into bite-sized pieces
- Sea salt and freshly cracked black pepper, to taste
Instructions
-
- Prepare Your Ingredients: Chop your vegetables and shred the cooked chicken. Gather all your spices and ingredients before starting to ensure smooth cooking.
- Simmer the Soup Base: In a large pot or Dutch oven, combine the chicken broth, thyme sprigs, bay leaves, garlic salt, onion powder, and kosher salt. Add the cauliflower florets, yellow potatoes, carrots, and celery.
Bring to a gentle boil over medium heat, then reduce to low. Cover and simmer for 20–25 minutes, or until the vegetables are tender. - Make the Beurre Manié: While the soup is simmering, create the thickening paste by combining the softened butter and flour in a small bowl. Mix until smooth.
- Thicken the Soup: Remove the thyme sprigs and bay leaves from the pot. Stir in the beurre manié and cook for another 5–7 minutes, allowing the chowder to thicken.
- Add Milk and Cheese: Reduce the heat to low. Stir in the milk, followed by the shredded cheddar cheese. Add the cheese in small amounts, stirring until fully melted and smooth.
- Incorporate the Chicken: Add the cooked chicken to the pot, stirring gently to combine. Let the chowder simmer for another 5 minutes until everything is heated through.
- Season and Serve: Taste the soup and adjust the seasoning with sea salt and freshly cracked black pepper as needed. Serve hot with crusty bread, crackers, or a fresh green salad for the ultimate comfort meal.
Notes
- Cauliflower: Fresh cauliflower is best, but frozen florets can work in a pinch.
- Cheese: For the richest flavor, use sharp cheddar. You can substitute with Gruyère or Monterey Jack if desired.
- Milk Options: Whole milk gives the chowder a creamy consistency, but 2% works as a lighter alternative.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop to preserve the creamy texture.
- Freezing: If freezing, do so before adding the cheese and milk. Add these fresh when reheating for the best texture.
- Vegetarian Option: Swap the chicken broth for vegetable broth and replace the chicken with white beans or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American