This creamy Chicken Cauliflower Cheddar Chowder combines wholesome vegetables, tender chicken, and a rich, cheesy broth for a cozy, hearty meal. With flavors of thyme, bay leaves, and garlic, this chowder is satisfying and perfect for chilly days. It’s easy to make with leftover chicken or rotisserie chicken and offers a balanced blend of protein, fiber, and delicious flavor. Simple, filling, and comforting, this chowder is bound to become a family favorite!
Ingredients
For the Soup
- 8 sprigs fresh thyme
- 1 medium-sized cauliflower, separated into individual florets (approximately 6 cups)
- 12 ounces of small yellow potatoes, thoroughly cleaned and chopped into bite-sized chunks
- 12 ounces carrots, sliced (about 6 medium or 3 cups)
- 2 celery stalks, cut in half and sliced thinly
- 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
- 3 tablespoons all-purpose flour
To Finish
- 2 cups milk (whole milk recommended, or 2% as an alternative)
- 4 ounces shredded sharp cheddar cheese
- Sea salt and freshly cracked black pepper, adjusted to your preference
- 2½ to 3 cups of cooked chicken (or turkey) from leftovers or a rotisserie, chopped or shredded into bite-sized morsels
Instructions
- Begin by simmering the broth with thyme, bay leaves, garlic salt, onion powder, and kosher salt. Add cauliflower florets, potatoes, carrots, and celery to the pot, allowing them to soften and absorb the flavors.
- In a small bowl, prepare the beurre manié by combining softened butter and flour to form a paste.
- Add the milk and shredded cheddar cheese, stirring until smooth and melted. Adjust seasoning with salt and pepper as desired.
- Finally, add the cooked chicken, warming until everything is combined and heated through. Serve warm with crusty bread or crackers if desired.
Conclusion
This Chicken Cauliflower Cheddar Chowder brings comfort in every spoonful. With rich flavors from herbs, cheese, and tender chicken, it’s a well-rounded dish that’s simple to prepare and perfect for a nourishing meal any day of the week. Enjoy this cozy, creamy chowder that’s sure to warm you up from the inside out!
Creamy Chicken Cauliflower Cheddar Chowder
Ingredients
For the Soup
- 8 sprigs fresh thyme
- 1 medium-sized cauliflower separated into individual florets (approximately 6 cups)
- 12 ounces of small yellow potatoes thoroughly cleaned and chopped into bite-sized chunks
- 12 ounces carrots sliced (about 6 medium or 3 cups)
- 2 celery stalks cut in half and sliced thinly
- 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
- 3 tablespoons all-purpose flour
To Finish
- 2 cups milk whole milk recommended, or 2% as an alternative
- 4 ounces shredded sharp cheddar cheese
- Sea salt and freshly cracked black pepper adjusted to your preference
- 2½ to 3 cups of cooked chicken or turkey from leftovers or a rotisserie, chopped or shredded into bite-sized morsels
Instructions
- Begin by simmering the broth with thyme, bay leaves, garlic salt, onion powder, and kosher salt. Add cauliflower florets, potatoes, carrots, and celery to the pot, allowing them to soften and absorb the flavors.
- In a small bowl, prepare the beurre manié by combining softened butter and flour to form a paste.
- Add the milk and shredded cheddar cheese, stirring until smooth and melted. Adjust seasoning with salt and pepper as desired.
- Finally, add the cooked chicken, warming until everything is combined and heated through. Serve warm with crusty bread or crackers if desired.