Save Pin The steam rising from this chowder always fogs up my kitchen window in the best way. I started making it on evenings when the grocery haul looked boring, just vegetables and not much else, but I wanted something that felt like a hug. Cauliflower surprised me by turning silky when simmered long enough, and the potatoes thickened everything without needing cream by the cupful. Now it shows up on my stove at least twice a month, sometimes more when the weather turns. It never feels like settling for less, just warmth in a bowl.
I made this for my sister once when she showed up unannounced after a long drive, cold and tired. She sat at the counter while I chopped, and by the time the pot was bubbling she was already warmer just from the smell. She had two bowls and texted me the next week asking for the recipe, which felt like winning something. It reminded me that comfort food does not need to be complicated to do its job.
Ingredients
- Cauliflower: The star here, it becomes creamy and mild when cooked down, almost melting into the broth if you let it simmer long enough.
- Potatoes: They thicken the chowder naturally as they break down, so pick starchy ones like Russets if you can.
- Carrot and Celery: These add a subtle sweetness and texture, I dice them small so they cook evenly with everything else.
- Onion and Garlic: The foundation of flavor, cook them until they smell sweet and the onion turns translucent.
- Vegetable Broth: Use a good quality one or homemade if you have it, the flavor carries through every spoonful.
- Whole Milk: This makes it creamy without being heavy, though plant-based milk works just as well if you prefer.
- Olive Oil or Butter: Either works for sautéing, I use butter when I want it richer and olive oil when I am keeping it lighter.
- All-Purpose Flour: It thickens the base and keeps everything from separating, stir it well to avoid lumps.
- Thyme and Smoked Paprika: The thyme is earthy, the paprika adds a hint of smokiness that makes this taste more complex than it is.
- Salt and Pepper: Season to taste, I always add a little less at first and adjust at the end.
- Fresh Chives or Parsley: A handful of green on top makes it look pretty and adds a fresh bite.
Instructions
- Sauté the Base:
- Heat your oil or butter in a large pot over medium heat until it shimmers, then add the onion, carrot, and celery. Stir them around for four or five minutes until everything softens and the onion starts to smell sweet.
- Add the Garlic:
- Toss in the minced garlic and stir for about a minute, just until it becomes fragrant but not browned.
- Cook the Flour:
- Sprinkle the flour over the vegetables and keep stirring for two full minutes to cook off the raw flour taste. It will look a little pasty, that is normal.
- Whisk in the Broth:
- Pour in the vegetable broth slowly while whisking so no lumps form, then add the potatoes and cauliflower florets. Make sure everything is submerged.
- Season and Simmer:
- Add the thyme, smoked paprika, pepper, and salt, then bring it all to a boil. Lower the heat and let it simmer gently for twenty minutes until the vegetables are fork-tender.
- Stir in the Milk:
- Pour in the milk and let it simmer for another five minutes to marry the flavors. Do not let it boil hard or the milk might curdle.
- Blend for Creaminess:
- Use an immersion blender right in the pot to partially blend the chowder, or scoop out two cups and purée them in a blender before stirring back in. Leave some chunks for texture.
- Adjust and Serve:
- Taste it now and add more salt, pepper, or a pinch of nutmeg if you like. Ladle into bowls and top with fresh chives, parsley, or a sprinkle of cheese.
Save Pin This chowder has become my answer to gray afternoons and empty fridges. One night I added a splash of white wine because I had an open bottle, and it lifted the whole pot with a gentle brightness I did not expect. Now I keep that trick in my back pocket for when I want it to feel a little fancier without any extra effort.
Making It Your Own
You can swap the cauliflower for broccoli or even a mix of both if that is what you have on hand. I have also thrown in a handful of corn kernels near the end for sweetness and color, which my neighbor loved when I brought her a container. If you want more protein, white beans or chickpeas stir in beautifully and make it more filling without changing the flavor much.
Storage and Reheating
This chowder keeps well in the fridge for up to four days in an airtight container. It thickens as it sits, so when you reheat it on the stove add a splash of broth or milk to loosen it back up. I have never tried freezing it because the potatoes can get a little grainy, but if you blend it completely smooth before freezing it should hold up better.
Serving Suggestions
I always serve this with crusty bread or a simple baguette for dipping, the contrast between the creamy soup and crunchy crust is perfect. A light green salad on the side with lemon vinaigrette keeps it from feeling too heavy. On colder nights I have been known to add a handful of shredded cheddar right into my bowl and let it melt in, which is indulgent and completely worth it.
- Serve with garlic bread or sourdough toast for soaking up every drop.
- Top with crispy roasted chickpeas for a bit of crunch and extra protein.
- Pair it with a crisp white wine or sparkling water with lemon if you are feeling fancy.
Save Pin This chowder has shown up for me more times than I can count, and it never disappoints. I hope it becomes one of those recipes you turn to when you need something easy, warm, and quietly satisfying.
Recipe FAQs
- → Can I make this chowder vegan?
Yes, simply substitute the whole milk with unsweetened plant-based milk such as almond, oat, or soy milk, and use vegan butter or olive oil instead of dairy butter.
- → How can I make this chowder thicker?
Use an immersion blender to partially blend the soup directly in the pot, or transfer a portion to a blender and purée it before returning to the pot. You can also add an extra tablespoon of flour at the beginning or simmer longer to reduce liquid.
- → Can I add other vegetables to this chowder?
Absolutely. Corn, peas, bell peppers, or parsnips work beautifully in this chowder. Add them during the simmering step along with the potatoes and cauliflower.
- → How do I store leftover chowder?
Store cooled chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk if needed to restore consistency.
- → Can I freeze cauliflower chowder?
Yes, though dairy-based soups can sometimes separate when frozen. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, whisking to restore creaminess.
- → What can I serve with this chowder?
Crusty bread, garlic bread, or a simple green salad complement this chowder perfectly. For a heartier meal, serve alongside grilled cheese sandwiches.