Cauliflower Chowder

Cauliflower chowder is not one of the more popular chowders out there, but after making this recipe I hope it will be as popular in your home as it is in mine.  It is really easy to make and is mild flavored but full-bodied at the same time.  I love the creamy texture and it’s just so comforting to eat.

I know it’s almost  summer time, but fast forward 7 or 8 months and imagine a bowl of this hot chowder in your chilly hands as you sit on the couch, watching the rain fall on the windows.  Yeah, sounds good huh?!

Please don’t wait 8 months to make this though.  Make it today, it’s good anytime of year.

Start by sauteing diced onion, carrots and celery until soft.

Chop up one head of cauliflower.  You don’t need to be super precise, since it all breaks down and crumbles in the soup anyway.

Once tender, add in the chicken broth or vegetable broth if you want to stay vegetarian.

In a smaller pot, melt butter and add flour to make a roux.  Add in half and half once the flour is cooked a bit.

Pour the milky roux into the vegetables and it will thicken as it cooks.

Lower the heat to low and cover, stirring every 10 minutes.  The chowder is ready to eat now, but will only taste better as it sits longer.

To make this into a one pot meal, I like to add chunks of cooked chicken breast.  Better yet, buy one of those rotisserie chickens from the grocery store and just add the meat to this chowder.  Can’t get much easier than that!

The best thing about this soup is that I can actually get my daughter to have vegetables for dinner!!  She loves the flavor and texture and doesn’t even realize she’s eating 4 kinds of vegetables with each spoonful.  Gotta love it!

Cauliflower Chowder

1 stick Butter, Divided

1/2 Onion, Finely Diced

1 whole Carrot Finely Diced

1 stalk Celery, Finely Diced

1 large Cauliflower Head (roughly Chopped)

2 Tablespoons Dried Parsley

2 quarts Low-sodium Chicken Broth

6 Tablespoons Flour

1 cup Half-and-half

2 teaspoons To 4 Teaspoons Salt, To Taste

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt the other 4 tablespoons butter. Add the flour  and whisk to combine and cook the flour for one minute.  Add the half-and-half  to flour mixture and whisk until thickened. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.


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