Save It The first time I made this cauliflower chowder, I was skeptical that a vegetable soup without bacon could taste so rich and satisfying. My kitchen was filled with the earthy aroma of thyme and smoked paprika as it simmered, and I kept sneaking tastes with a wooden spoon. When my roommate walked in asking what smelled so incredible, I knew this recipe was a keeper. Now it's my go-to when I want something that feels indulgent but is actually packed with vegetables.
Last winter, I made a double batch for a friend recovering from surgery, and she texted me three days later asking for the recipe because it was the only thing that sounded good to eat. There's something about the combination of cauliflower and potatoes that creates the most silky, satisfying broth. I love how the smoked paprika adds just enough depth that nobody misses meat, and the garnish of fresh chives makes it feel like something special.
Ingredients
- 1 medium head cauliflower: Cut into small florets so they cook evenly and partially break down into the creamy base
- 1 large carrot: Diced small to add sweetness and color throughout the chowder
- 2 medium potatoes: Peeled and diced, these create the classic chowder body and make every spoonful satisfying
- 1 stalk celery: Finely diced for that aromatic foundation that builds flavor from the start
- 1 small onion: The foundation of flavor, so chop it finely so it almost melts into the soup
- 2 cloves garlic: Minced fresh because garlic powder cant give you that aromatic hit that makes your kitchen smell amazing
- 3 cups vegetable broth: Use a good quality broth since it provides the base flavor for the entire chowder
- 1 cup whole milk: Adds richness without being heavy, though unsweetened almond milk works beautifully too
- 2 tbsp olive oil or unsalted butter: The fat that carries all those flavors and makes the sautéed vegetables taste irresistible
- 2 tbsp all purpose flour: The key to thickening the chowder naturally without any heavy cream
- 1/2 tsp dried thyme: Adds an earthy, herby note that makes the chowder taste like it simmered for hours
- 1/2 tsp smoked paprika: The secret ingredient that gives a smoky depth so you never miss the bacon
- 1/4 tsp ground white or black pepper: Provides a gentle warmth that lingers pleasantly
- 1/2 tsp salt: Start here and adjust at the end, remembering that potatoes absorb salt as they cook
- 2 tbsp fresh chives or parsley: The finishing touch that adds brightness and makes every bowl look beautiful
Instructions
- Sauté the aromatics:
- Heat olive oil or butter in a large pot over medium heat, then add onion, carrot, and celery, cooking 4 to 5 minutes until softened and fragrant.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or it will turn bitter.
- Make the roux:
- Sprinkle flour over the vegetables and stir constantly for 2 minutes, cooking out the raw flour taste and coating everything evenly.
- Build the broth base:
- Gradually whisk in the vegetable broth, working out any lumps before adding the potatoes and cauliflower florets.
- Season and simmer:
- Add thyme, smoked paprika, pepper, and salt, bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are very tender.
- Add the creamy finish:
- Stir in the milk and let it simmer for another 5 minutes to meld the flavors and heat everything through.
- Create the perfect texture:
- Use an immersion blender to partially blend the chowder directly in the pot, or transfer 2 cups to a blender and purée before returning to the pot.
- Final season adjustment:
- Taste the chowder and add more salt or pepper if needed, keeping in mind that flavors develop as it sits.
- Serve with love:
- Ladle into bowls while hot and garnish with fresh chives, parsley, or a sprinkle of shredded cheese if desired.
Save It This chowder became my comfort food staple after a particularly rough week at work when I needed something warm and nurturing but didnt have the energy for anything complicated. Now whenever I smell cauliflower and thyme simmering together, I instantly feel more at ease.
Making It Your Own
Once you master the basic technique, try adding a cup of frozen corn during the last 5 minutes for sweetness and texture. A pinch of nutmeg or a splash of white wine with the broth creates an unexpected depth that makes people ask what your secret ingredient is.
Serving Suggestions
A thick slice of crusty bread is essential for soaking up every drop, and a simple green salad with vinaigrette balances the richness perfectly. I love serving this in wide shallow bowls so everyone gets plenty of those tender potato and cauliflower pieces in each spoonful.
Storage And Reheating
This chowder actually tastes better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 4 days, knowing that the potatoes will continue to absorb liquid and the soup will thicken.
- When reheating, add a splash of milk or broth to restore the perfect consistency
- Reheat gently over medium low heat, stirring frequently to prevent the milk from separating
- Freeze individual portions for up to 3 months, though the texture will be slightly creamier after thawing
Save It There's nothing quite like sitting down with a steaming bowl of this chowder while rain taps against the kitchen window. It's simple, nourishing food that somehow makes everything feel a little better.
Recipe FAQs
- → Can I make this chowder vegan?
Yes, simply substitute whole milk with unsweetened plant-based milk like almond or oat milk, and use olive oil instead of butter. The texture remains just as creamy and satisfying.
- → How do I achieve the creamiest texture?
Use an immersion blender to partially purée about two cups of the cooked vegetables directly in the pot. This creates a thick base while leaving tender chunks for texture. Alternatively, transfer portions to a standard blender.
- → What vegetables work best in this chowder?
Cauliflower forms the hearty base, while potatoes provide natural creaminess. Carrots add sweetness, celery contributes subtle crunch, and onions build depth. Feel free to add corn or bell peppers for variation.
- → Can I freeze leftover chowder?
Yes, this freezes well for up to three months. Cool completely before transferring to airtight containers. When reheating, add a splash of milk to restore the creamy consistency.
- → What gives this chowder its smoky flavor?
Smoked paprika is the key ingredient that adds a gentle smokiness without overpowering the vegetables. Pair it with dried thyme for an aromatic balance that complements the cauliflower and potatoes.
- → How long does this chowder stay fresh?
Store in an airtight container in the refrigerator for 4-5 days. The flavors actually develop and meld better after a day, making it excellent for meal prep.