Name: Chicken Cauliflower Cheddar Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 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; 5 cups low sodium chicken broth; 2 cups milk (whole milk preferred, 2% will also work); 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

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Introduction

This Chicken Cauliflower Cheddar Chowder is a hearty and comforting soup perfect for chilly days. Packed with tender vegetables, shredded chicken, and sharp cheddar, it’s a creamy delight that’s both satisfying and flavorful.

A white bowl filled with thick creamy soup featuring visible chunks of orange carrot slices and white mushroom pieces mixed in a smooth yellow base, topped with small green herb sprigs and a sprinkle of black pepper; the bowl sits on a blue and white cloth on top of a wooden table, with three old silver spoons resting in a white bowl nearby and a black ladle to the right, all set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 sprigs fresh thyme
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
5 cups low sodium chicken broth
2 bay leaves
2 teaspoons garlic salt
2 teaspoons onion powder
1 teaspoon kosher salt
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk (whole milk preferred, 2% works too)
4 ounces shredded sharp cheddar cheese
Kosher salt and freshly ground pepper to taste
2½–3 cups leftover or rotisserie chicken (or turkey), cut or torn into bite-size pieces

Instructions

Step 1: Place a piece of kitchen string on a work surface. Stack the thyme sprigs on top and tie the string around them in a knot to create a thyme bundle. Set aside.
Step 2: In a large Dutch oven or soup pot, combine the cauliflower florets, potatoes, carrots, celery, chicken broth, bay leaves, thyme bundle, garlic salt, onion powder, and kosher salt. Stir gently to bury the thyme bundle and bay leaves.
Step 3: Bring the mixture to a boil. Cover the pot, then reduce heat to maintain a steady simmer. Cook for about 20 minutes, or until the vegetables are tender.
Step 4: While the soup simmers, make the Beurre Manie by mixing the soft butter and flour in a small bowl until you get a thick, smooth paste. Set aside.
Step 5: When the vegetables are tender, remove and discard the bay leaves and thyme bundle. Scoop out 3 cups of broth and vegetables and transfer them to a blender. Remove the blender lid center and cover the opening with a small funnel or paper towels to let steam escape.
Step 6: Blend until smooth and return the pureed mixture to the soup pot. Stir in the milk and chicken, then bring to a very low simmer.
Step 7: Add the Beurre Manie in teaspoonfuls while stirring constantly to thicken the soup. Stir in the shredded cheddar cheese until melted. Taste and adjust seasoning with salt and freshly ground pepper.
Step 8: Serve warm, garnished with fresh thyme leaves and a sprinkle of black pepper for a comforting finish.

Tips & Variations

Use turkey instead of chicken for a holiday twist.
For a richer chowder, substitute half of the milk with heavy cream.
Gluten-free option: substitute all-purpose flour with a gluten-free flour blend for the Beurre Manie.
Add a pinch of smoked paprika for a subtle smoky flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This chowder can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A large white bowl filled to the top with thick creamy yellow soup, showing visible small pieces of orange carrots, white chicken strips, and pale yellow corn, sprinkled with green herb leaves and small black pepper dots on the surface. The bowl has small handles on each side and is placed on a blue and white checked cloth. In the background, there are four stacked white bowls with two silver spoons inside the top bowl, all on a wooden table. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder vegetarian?

Yes, substitute the chicken broth with vegetable broth and omit the chicken. You can add extra beans or lentils for protein.

Can I use frozen vegetables instead of fresh?

Frozen cauliflower and carrots can be used, but reduce the cooking time slightly to avoid overcooking. Fresh vegetables offer better texture and flavor.