Chicken Cauliflower Cheddar Chowder Recipe
This Chicken Cauliflower Cheddar Chowder is a healthy and hearty soup that’s creamy and rich without using any cream. Packed with fresh vegetables including cauliflower, potatoes, carrots, and celery, combined with lean chicken or turkey, it offers a satisfying and nutritious meal. The soup is thickened with a beurre manié and finished with sharp cheddar cheese for a perfect comfort food experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Herbs and Seasoning
- 8 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- Kosher salt and freshly ground pepper to taste
Vegetables
- 1 medium head cauliflower (broken into florets, about 6 cups)
- 12 ounces small yellow potatoes (scrubbed and cut into bite-size pieces)
- 12 ounces carrots (sliced about 1/4-inch thick, about 6 medium or 3 cups)
- 2 stalks celery (halved and thinly sliced)
Liquids
- 5 cups low sodium chicken broth
- 2 cups milk (whole milk preferred, 2% can also be used)
Other
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 ounces shredded sharp cheddar cheese
- 2½–3 cups leftover or rotisserie chicken (or turkey), cut or torn into bite-size pieces
Instructions
- Prepare the thyme bundle: Place a piece of kitchen string on your work surface and stack the thyme sprigs on top. Tie the string around the thyme sprigs into a knot and set aside. This will be used to infuse the soup with flavor and removed later.
- Combine soup ingredients: In a large Dutch oven or soup pot, add the cauliflower florets, bite-sized yellow potatoes, sliced carrots, sliced celery, chicken broth, bay leaves, the thyme bundle, garlic salt, onion powder, and kosher salt. Stir well to ensure the thyme bundle and bay leaves are submerged in the broth.
- Cook the vegetables: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to maintain a steady simmer. Cook for about 20 minutes, or until the vegetables are tender and cooked through.
- Make the beurre manié: While the soup is simmering, mix the softened butter and all-purpose flour in a small bowl. Stir with a spatula or the back of a spoon until you have a thick, smooth paste. Set aside to be used later to thicken the chowder.
- Puree part of the soup: After the vegetables have softened, remove the bay leaves and thyme bundle from the soup pot. Scoop out about 3 cups of the broth with vegetables and transfer to a blender. Remove the center of the blender lid and cover the opening with a funnel or several layers of paper towel to allow steam to escape safely.
- Blend until smooth: Puree the vegetable mixture in the blender until silky smooth. Then pour the blended mixture back into the soup pot.
- Add milk and chicken: Stir in the milk and the shredded or torn chicken pieces. Bring the soup back up to a very low simmer.
- Thicken the chowder: Gradually add the beurre manié, teaspoon by teaspoon, stirring constantly to prevent lumps and to thicken the soup to your desired consistency.
- Incorporate cheese and season: Stir in the shredded sharp cheddar cheese until it melts smoothly into the soup. Taste and adjust seasoning with more kosher salt if needed.
- Serve: Ladle the chowder into bowls and garnish with fresh thyme leaves and a sprinkle of freshly ground black pepper. Enjoy warm.
Notes
- You can substitute turkey for chicken if preferred.
- The beurre manié is key for thickening the chowder without adding heavy cream.
- Using leftover rotisserie chicken adds convenience and enhances flavor.
- Low sodium chicken broth helps control the overall saltiness; adjust seasoning at the end.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
Keywords: chicken chowder, cauliflower soup, cheddar soup, healthy chowder, chicken and vegetable soup, creamy chowder, easy chicken soup
