Creamy Cauliflower and Cheddar Chowder

Name: Creamy Cauliflower and Cheddar Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 cups (1400 ml) vegetable broth; 1 medium head (750 g) fresh cauliflower, cut into bite-sized florets; 2 medium (450 g) medium yellow or gold potatoes, diced into ½-inch cubes; 1 medium (225 g) yellow onion, diced; 2 medium (170 g) carrots, diced; 1 stalk (60 g) celery, diced; 3 cloves (15 g) garlic cloves, minced; 2 tablespoons (30 g) unsalted butter; 2 tablespoons (15 g) all-purpose flour; 1 cup (240 ml) heavy cream; 2 cups shredded (225 g) sharp cheddar cheese, shredded (or diced if using block); kosher salt, to taste; freshly ground black pepper, to taste; 1 bay leaf; 1 teaspoon (3 g) fresh thyme, dried or fresh leaves (optional)

From the MyKitchenBank Kitchen

A silky, vegetable-packed chowder where tender cauliflower and potatoes swim in a creamy, cheese-forward broth. Made with a simple roux base, sharp cheddar cheese, and fresh aromatics, this stovetop soup is comfort in a bowl—ready in under an hour and perfect for weeknight dinners or make-ahead meals. Vegetarian, naturally hearty, and easily customizable.

Prep: 15 min
Cook: 35 min
Wait: 27 min
Total: 1 hr 17 min
Makes: about 9 cups (2.1 L); serves 4–6

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Ingredients

4 servings

6 cups (1400 ml) vegetable broth
1 medium head (750 g) fresh cauliflower, cut into bite-sized florets
2 medium (450 g) medium yellow or gold potatoes, diced into ½-inch cubes
1 medium (225 g) yellow onion, diced
2 medium (170 g) carrots, diced
1 stalk (60 g) celery, diced
3 cloves (15 g) garlic cloves, minced
2 tablespoons (30 g) unsalted butter
2 tablespoons (15 g) all-purpose flour
1 cup (240 ml) heavy cream
2 cups shredded (225 g) sharp cheddar cheese, shredded (or diced if using block)
kosher salt, to taste
freshly ground black pepper, to taste
1 bay leaf
1 teaspoon (3 g) fresh thyme, dried or fresh leaves (optional)

Equipment (7)

Large pot or Dutch oven (5–6 quart capacity)
Cutting board
Sharp chef's knife
Wooden spoon
Measuring cups and spoons
Cheese grater (if using block cheese)
Ladle

Steps

Before you start

Read the recipe through and gather all ingredients (mise en place).
Use a large pot (5–6 quart capacity) so vegetables and liquid don't boil over.
If using block cheddar, have it shredded or ready to shred quickly; the cheese melts faster when shredded.

1
Prepare the vegetables
- On a cutting board, dice the onion into ¼-inch pieces; cut carrots and celery into ¼-inch pieces; and cut potatoes into ½-inch cubes.
- Cut the cauliflower head into bite-sized florets (about 1–1½ inches each).
- Mince the 3 garlic cloves.
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Tip: Prep all vegetables before starting to cook so you're not cutting while the pot is heating.
2
Make a roux base
- In your large pot over medium heat, melt the 2 tablespoons butter.
- Once foaming, sprinkle in the 2 tablespoons flour and stir constantly for 1–2 minutes, breaking up any lumps, until it smells nutty and slightly toasted.
- Do not allow the roux to brown.
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Ready when: Roux smells toasty, is smooth, and shows no lumps.
Tip: Stir constantly to prevent lumps and avoid browning, which would darken the finished chowder.
3
Sauté the aromatics
- Add the diced onion, carrots, and celery to the roux.
- Stir frequently and cook for 3–4 minutes over medium heat until the onion begins to soften and turn translucent.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
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Ready when: Onion is translucent and garlic is fragrant.
Tip: Don't let the garlic brown or it will taste bitter. Work quickly once you add it.
4
Add broth and main vegetables
- Pour in all 6 cups of vegetable broth, scraping the bottom of the pot with a wooden spoon to dissolve any stuck-on roux.
- Add the diced potatoes, cauliflower florets, 1 bay leaf, and the thyme (if using).
- Stir well.
- Increase heat to medium-high and bring to a gentle boil.
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Ready when: Liquid is bubbling gently at the surface.
Tip: Scrape the pot bottom thoroughly to incorporate all the roux—this prevents lumps in the finished chowder.
5
Simmer until vegetables are tender
- Reduce heat to medium-low and simmer gently, uncovered, for 25–30 minutes, stirring occasionally.
- The potatoes and cauliflower should be completely tender and easily pierced with a fork.
- The broth should look slightly opaque from the roux.
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Ready when: Potatoes and cauliflower are very soft and easily pierced with a fork.
Tip: Stir every 8–10 minutes to ensure even cooking and prevent the bottom from sticking.
6
Finish with cream and cheese
- Reduce heat to low.
- Pour in the 1 cup heavy cream and stir gently to combine.
- Add the 2 cups shredded sharp cheddar cheese in two batches, stirring constantly after each batch until fully melted and incorporated.
- Do not boil once the cream and cheese are added, or the cheese may break and become grainy.
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Ready when: Cheese is completely melted and chowder is smooth and creamy.
Tip: Keep heat low and don't stir too vigorously once cheese is in—aggressive stirring or boiling can cause it to separate and become oily.
7
Taste and serve
- Remove from heat.
- Taste a spoonful and season with salt and freshly ground black pepper to taste.
- Remove and discard the bay leaf.
- Ladle into serving bowls and serve hot, optionally garnished with crispy bacon bits, fresh chives, or crusty bread on the side.
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Ready when: Flavors are balanced and chowder is creamy.
Tip: Taste before adding salt—the sharp cheddar and broth may already provide sufficient sodium.

Good to know

Tips

For a thicker, chunkier texture, after the vegetables are tender but before adding cream, mash about one quarter of them with the back of a spoon directly in the pot. This naturally thickens the broth without extra starch.
A splash of hot sauce (such as Tabasco, sriracha, or cayenne-based hot sauce) stirred in just before serving brightens the flavors and adds a subtle kick that complements sharp cheddar beautifully.
Cauliflower stems are edible and delicious: peel away the tough outer layer with a knife, dice the tender interior, and add them to the pot along with the florets. This prevents waste and adds subtle sweetness.
If your chowder is too thick after it cools or when reheating, thin it with a splash of vegetable broth or milk. If it's too thin, simmer uncovered for 5–10 minutes over medium-low heat to reduce and thicken.

Make ahead

Yes. Prepare all vegetables and store in separate covered containers in the refrigerator up to 1 day ahead. The cooked chowder can be made up to 3 days in advance; store in an airtight container in the refrigerator. It also freezes well for up to 3 months (the texture of cauliflower may soften slightly upon freezing and reheating, but flavor is preserved). To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through (8–15 minutes). If reheating from refrigerated, warm on the stovetop over medium-low heat for 8–10 minutes, or in a microwave in 2-minute intervals, stirring between each interval.

Storage & reheating

Room temperature: up to 2 hours in a covered pot. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer-safe container (leave headspace for expansion). Reheat on the stovetop over medium-low heat, stirring gently, until warmed through (8–15 minutes depending on amount and thaw status). Do not boil when reheating to prevent the cheese from separating.

Substitutions

heavy cream → half-and-half or whole milk. The chowder will be less rich and thinner. Use the same volume. For a creamier result with milk, blend 2 tablespoons softened butter with 2 tablespoons flour into a smooth paste and stir it into the hot broth before adding cheese.
sharp cheddar cheese → mild cheddar, gruyère, Emmental, or a combination. Sharp cheddar gives the most distinctive flavor and tang, but any good melting cheese works. Mild cheddar yields a gentler cheese taste; gruyère adds a slightly nutty note.
fresh cauliflower → broccoli, romanesco, or a combination of both. Any cruciferous vegetable works; broccoli has a slightly stronger flavor. Use the same weight in florets; adjust cooking time by a minute or two if the florets are significantly larger or smaller.
medium yellow or gold potatoes → parsnips, celery root, or a mix of potato and celery root. Parsnips add sweetness and a subtle earthy flavor; celery root is more mineral-tasting. Either works beautifully in chowder and breaks down similarly.