I prepared a Cauliflower Chowder that balances crisp cauliflower florets with aromatic garlic, carrots, and a butter-sautéed medley of onions and celery. A blend of savory stock and a hint of heavy cream results in a smooth, satisfying texture that makes this soup truly intriguing.

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I’ve been toying around in the kitchen and whipped up this Creamy Cauliflower Chowder that’s bound to catch your interest. I started with a medium head of cauliflower cut into small florets and softened a chopped medium onion in a couple tablespoons of butter.

Then, I tossed in minced garlic, diced carrots, and celery to build up that hearty base. To lift the flavors, I simmered everything in 3 cups of chicken or vegetable stock with a bay leaf, letting all the natural sweetness blend together nicely.

A cup of heavy cream was stirred in at the end and, of course, salt and pepper kept it all balanced. I love how this recipe can remind you of variations like a roasted garlic or even a low calorie clam chowder twist without losing its own creamy charm.

Prepare to experiment with the flavors and enjoy every spoonful even if it’s a bit different from the norm.

Why I Like this Recipe

1. I love how comforting this recipe is, especially on cold days when i really need something warm and soothing.
2. I really dig the mix of textures in this chowder. I like that i can have some creamy, smooth goodness mixed with hearty chunks that make it interesting.
3. I appreciate that its super easy to make. Even though it has a bunch of ingredients, combining them is pretty straightforward and it cooks up nicely without too much fuss.
4. I also like that its a healthier option that doesn’t sacrifice flavor; the combination of veggies and cream makes it both nutritious and really satisfying.

Ingredients

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Cauliflower provides plenty of fiber and vitamins; it makes the chowder hearty and healthy.
Butter adds rich flavor and smooth texture, making the dish extra indulgent.
Onion brings a mild sweetness and depth to the stew; it’s really essential.
Garlic packs a punch in the flavor, though sometimes it can be a bit strong.
Carrots add natural sweetness and beta carotene, brightening up the soup nicely.
Celery gives a crisp crunch and earthy notes, balancing the creaminess well.
Heavy Cream makes the chowder velvety smooth with an indulgent, rich taste.

Ingredient Quantities

1 medium head of cauliflower, cut into small florets

2 tablespoons butter

1 medium onion, chopped finely

2 garlic cloves, minced

2 carrots, peeled and diced

2 celery stalks, diced

3 cups chicken or vegetable stock

1 cup heavy cream

1 bay leaf

Salt and pepper to taste

Optional: a sprinkle of fresh parsley for garnish

How to Make this

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1. Melt the butter in a large pot over medium heat then add the chopped onion.

2. Toss in the minced garlic, diced carrots, and diced celery. Cook for about 5 minutes until the veggies start to soften.

3. Add the cauliflower florets to the pot and stir for 2 to 3 minutes.

4. Pour in the chicken or vegetable stock and add the bay leaf. Bring the mixture to a gentle boil.

5. Once boiling, reduce the heat and let it simmer for about 15 to 20 minutes until the cauliflower is tender.

6. Remove the bay leaf when the veggies are soft.

7. Stir in the heavy cream and season with salt and pepper.

8. Let the chowder simmer for another 5 minutes so the cream gets all warmed up.

9. If you prefer a smoother texture, use an immersion blender to blend part of the chowder while leaving some chunks.

10. Ladle into bowls and garnish with a sprinkle of fresh parsley, if desired. Enjoy!

Equipment Needed

1. A large pot
2. A chef’s knife
3. A cutting board
4. A wooden spoon
5. Measuring cups and spoons
6. An immersion blender (if you want a smoother texture)
7. A ladle
8. Soup bowls

FAQ

Q: Can I use frozen cauliflower instead of fresh?

A: Yeah, you can use frozen cauliflower but make sure to thaw it first so it cooks evenly.

Q: What type of stock is best to use?

A: You can use either chicken or vegetable stock, whichever you prefer or have on hand.

Q: How long does it take to prep and cook?

A: It usually takes about 15 minutes to prep and around 30 minutes to cook the chowder.

Q: Can I substitute heavy cream with something lighter?

A: If you want to make it lighter, you could try using half-and-half or even whole milk; however, it might not be as creamy.

Q: How can I thicken the chowder if needed?

A: To thicken the chowder, you can mash some of the cauliflower while cooking or let it simmer a bit longer to reduce the liquid.

Creamy Cauliflower Chowder Recipe Substitutions and Variations

Butter: You can use olive oil or coconut oil instead of butter if you dont have any butter on hand.
Heavy Cream: If you want a lighter option, try using whole milk with a spoon of melted butter, or even evaporated milk. It may not be as thick, but it still works.
Chicken or Vegetable Stock: Bouillon cubes dissolved in water is a good substitute when you need to replace store bought stock.
Carrots: If you dont have carrots, parsnips are a neat alternative that adds a similar sweetness to the chowder.
Celery: For a slightly different flavor, you could swap out celery with a bit of diced fennel, which gives a nice subtle anise taste.

Pro Tips

1. Try browning the onions a bit more than usual before tossin the garlic and other veggies in. It adds a deeper flavor to the chowder that really makes a difference.

2. When you mix in the heavy cream, stir it slowly and add a little bit of salt and pepper at a time so you dont overseason it.

3. If you like a bit of chunky texture, only blend part of the soup with your immersion blender. It creates a nice mix of smooth creamy parts and some firm veggie chunks.

4. Keep an eye on the cauliflower so its still slightly firm and doesnt turn into mush; overcooking can really mess up the texture of your chowder.