Chicken Cauliflower Cheddar Chowder Recipe
This hearty Chicken Cauliflower Cheddar Chowder combines tender cauliflower, potatoes, and carrots simmered in a savory chicken broth, thickened with a classic beurre manié and enriched with sharp cheddar cheese. Finished with succulent shredded chicken, this comforting soup is perfect for a cozy meal packed with flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Herbs and Seasonings
- 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% will also work)
Fats and Cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 ounces shredded sharp cheddar cheese
Protein
- 2½–3 cups leftover or rotisserie chicken (or turkey), cut or torn into bite-size pieces
Instructions
- Prepare Thyme Bundle: Lay a piece of kitchen string on your work surface, stack the 8 thyme sprigs on top, and tie the string tightly around them to create a bundle. Set aside for use in the soup.
- Combine Soup Ingredients: In a large Dutch oven or soup pot, add cauliflower florets, potatoes, carrots, celery, chicken broth, bay leaves, the tied thyme bundle, garlic salt, onion powder, and kosher salt. Stir well to submerge the thyme bundle and bay leaves.
- Simmer Vegetables: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce heat to maintain a steady simmer, and cook for about 20 minutes or until the vegetables are tender.
- Make Beurre Manié: While the soup simmers, combine the soft butter and all-purpose flour in a small bowl. Stir with a spatula or spoon until a thick, smooth paste forms. Set aside for later use in thickening the chowder.
- Puree Soup Base: Once vegetables are tender, carefully remove and discard the bay leaves and thyme bundle. Scoop out 3 cups of the broth along with some vegetables and transfer to a blender. Remove the center insert of the blender lid and cover the opening with a small funnel or several layers of paper towel to vent steam safely. Blend until smooth, then pour the pureed mixture back into the soup pot.
- Add Milk and Chicken: Stir in the milk and shredded chicken pieces. Gently bring the mixture to a very low simmer, ensuring it does not boil to avoid curdling.
- Thicken Soup and Add Cheese: Gradually add the beurre manié one teaspoon at a time to the simmering soup, stirring continuously until desired thickness is achieved. Then add the shredded sharp cheddar cheese and stir until fully melted and incorporated.
- Season and Serve: Taste the chowder and adjust salt and pepper as needed. Serve hot, garnished with fresh thyme leaves and a sprinkle of freshly ground black pepper for added flavor and aroma.
Notes
- Using whole milk provides a richer chowder, but 2% milk can be used for a lighter option.
- Make sure to vent the blender when pureeing hot soup to avoid pressure buildup.
- Leftover rotisserie chicken is a convenient choice, but turkey can also be substituted.
- For a thicker chowder, add more of the beurre manié paste gradually.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the milk.
Keywords: chicken chowder, cauliflower soup, cheddar soup, creamy chicken soup, comfort food, easy soup recipe, leftover chicken recipe
