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

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare Your Ingredients: Chop your vegetables and shred the cooked chicken. Gather all your spices and ingredients before starting to ensure smooth cooking.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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