Save I used to think chowder needed bacon to be good until I spent a rainy Tuesday trying to clear out my fridge. The cauliflower was looking a bit sad so I chopped it up and hoped for the best outcome. To my surprise the kitchen started smelling like a high end bistro within minutes. This soup turned out so thick and creamy that I did not miss the meat for a second.
My roommate actually peeked over my shoulder and asked if I had ordered takeout because the aroma was so comforting. We ended up sitting on the floor with oversized bowls catching up while the steam fogged up the windows. It was one of those rare moments where a simple meal felt like a celebration.
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Ingredients
- Cauliflower: Using a medium head cut into tiny florets ensures every spoonful has the perfect bite.
- Potatoes: These act as a natural thickener when they soften and release their starches into the broth.
- Carrots and Celery: This classic duo provides the aromatic base and a lovely pop of color against the white cream.
- Onion and Garlic: Finely chopping these helps them melt into the background while providing deep savory notes.
- Vegetable Broth: A high quality broth makes a massive difference in the final depth of the soup.
- Milk: Whether you go dairy or plant based this adds the final silky finish that defines a chowder.
- Flour: This creates the roux that keeps the soup from feeling like a thin broth.
- Smoked Paprika: A tiny touch of this adds a subtle woodsy warmth that mimics traditional smoked ingredients.
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Instructions
- Sauté the aromatics:
- Toss the onion carrot and celery into the pot with oil and watch them soften until they are translucent and fragrant.
- Build the base:
- Stir in the garlic for a minute then sprinkle the flour over everything to create a thick coating on the vegetables.
- Simmer the veggies:
- Pour in the broth slowly while whisking then drop in the cauliflower and potatoes to let them get tender.
- Cream and blend:
- Stir in the milk and use an immersion blender for just a few pulses to make it extra velvety.
Save I remember the time I accidentally added a bit too much smoked paprika and the whole pot turned a sunset orange. It looked different but the extra heat was actually exactly what we needed for a chilly November evening.
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Choosing Your Pot
A heavy bottomed pot is your best friend here because it prevents the milk from scorching as you simmer.
The Texture Choice
I prefer leaving about half of the vegetables whole so there is something substantial to chew on in every bite.
Serving Suggestions
This chowder pairs beautifully with a thick slice of toasted sourdough or a handful of salty crackers.
- Top your bowl with fresh chives for a bright finish.
- A sprinkle of sharp cheddar adds a lovely tang.
- Keep leftovers in the fridge for a lunch that tastes even better the next day.
Save This soup is a warm hug in a bowl that proves how satisfying vegetables can truly be. I hope it brings as much comfort to your table as it does to mine.
Recipe FAQs
- → Can I make this chowder vegan?
Yes, simply substitute plant-based milk for whole milk and use olive oil or vegan butter instead of dairy butter. The flavor and creamy texture remain excellent.
- → How do I achieve the perfect chowder texture?
Use an immersion blender to partially blend about half the soup directly in the pot. This creates creamy portions while leaving tender vegetable chunks for that authentic chowder consistency.
- → Can I freeze leftover chowder?
This chowder freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of milk if needed.
- → What vegetables work best in this chowder?
Cauliflower, potatoes, and carrots form the classic trio. You can also add corn kernels, bell peppers, or leeks for extra flavor and texture. Keep proportions similar for best results.
- → How can I add more protein?
Stir in white beans like cannellini or great northern beans during the last 10 minutes of cooking. Alternatively, serve with crusty bread topped with nut butter or cheese.
- → What's the purpose of cooking the flour?
Cooking the flour for 2 minutes after sprinkling it over vegetables removes the raw flour taste and helps create a smooth, thickened base for the chowder without lumps.
