Chicken Cauliflower Cheddar Chowder Recipe

Introduction

This Chicken Cauliflower Cheddar Chowder is a comforting and hearty soup perfect for chilly days. Packed with tender vegetables, shredded chicken, and rich cheddar cheese, it offers a deliciously creamy texture without being heavy. It’s easy to make and perfect for using leftover chicken or turkey.

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 or 2%)
• 4 ounces shredded sharp cheddar cheese
• Kosher salt and freshly ground pepper to taste
• 2½ to 3 cups leftover or rotisserie chicken (or turkey), cut or torn into bite-size pieces

Instructions

1. Step 1: Place a piece of kitchen string on a work surface. Stack the thyme sprigs on top and tie the string around them to form a bundle. Set aside.
2. Step 2: In a large Dutch oven or soup pot, combine the cauliflower, potatoes, carrots, celery, chicken broth, bay leaves, thyme bundle, garlic salt, onion powder, and kosher salt. Stir to submerge the thyme bundle and bay leaves.
3. Step 3: Bring the mixture to a boil, then cover and reduce to a steady simmer. Cook for 20 minutes or until the vegetables are tender.
4. Step 4: While the soup simmers, prepare the beurre manié by combining the softened butter and flour in a small bowl. Stir with a spatula or spoon until it forms a thick, smooth paste. Set aside.
5. Step 5: When the vegetables are tender, remove the bay leaves and thyme bundle from the pot. Scoop out 3 cups of the broth with vegetables and place them in a blender. Remove the center piece of the blender lid and cover the opening with a small funnel or paper towels.
6. Step 6: Blend until smooth, then return the purée to the soup pot. Add the milk and shredded chicken, stirring to combine. Warm over very low heat.
7. Step 7: Gradually add the beurre manié in teaspoonfuls while stirring constantly to thicken the soup. Stir in the shredded cheddar cheese until melted. Taste and adjust seasoning with salt if needed.
8. Step 8: Serve hot, garnished with fresh thyme leaves and a sprinkle of freshly ground black pepper.

Tips & Variations

• Use leftover turkey for a festive twist during the holidays.
• Swap sharp cheddar for smoked gouda or Gruyère for a richer flavor.
• For a dairy-free version, use a plant-based milk and omit the cheese, or add nutritional yeast for a cheesy taste.
• To save time, use pre-cut vegetables or frozen cauliflower florets.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to avoid curdling. If the chowder thickens too much during storage, add a splash of milk or broth when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can make a vegetarian version by substituting the chicken broth with vegetable broth and omitting the chicken. Add extra beans or tofu for protein if desired.

Can I freeze the chowder?

Yes, you can freeze it for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally to restore the creamy texture.

Chicken Cauliflower Cheddar Chowder Recipe

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4.7 from 129 reviews

This Chicken Cauliflower Cheddar Chowder is a creamy, comforting soup perfect for chilly days. It features tender cauliflower, potatoes, carrots, and celery simmered in a flavorful broth and finished with sharp cheddar cheese and shredded chicken for protein. The soup is thickened with a classic beurre manié and blended to a smooth, velvety texture, making it a satisfying meal that’s both hearty and wholesome.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Herbs and Aromatics

• 8 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons garlic salt
• 2 teaspoons onion powder
• 1 teaspoon kosher salt

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 and Dairy

• 5 cups low sodium chicken broth
• 2 cups milk (whole milk preferred, 2% works too)

Fats and Thickening Agents

• 3 tablespoons butter
• 3 tablespoons all-purpose flour

Cheese and Protein

• 4 ounces shredded sharp cheddar cheese
• 2½–3 cups leftover or rotisserie chicken (or turkey), cut or torn into bite-size pieces

Seasoning

• Kosher salt and freshly ground black pepper to taste

Instructions

1. Prepare the Thyme Bundle: Place a piece of kitchen string on your work surface, stack the thyme sprigs on top, then tie tightly around the sprigs with the string and knot it securely. Set aside to infuse the broth later.
2. Combine Vegetables and Broth: In a large Dutch oven or soup pot, add cauliflower florets, cubed potatoes, sliced carrots, celery, chicken broth, bay leaves, the tied thyme bundle, garlic salt, onion powder, and kosher salt. Stir gently to submerge the bouquet and blend seasonings.
3. Simmer Vegetables: Bring the pot to a boil over medium-high heat. Once boiling, cover with a lid, reduce to a steady simmer, and cook for about 20 minutes until all vegetables are tender when pierced with a fork.
4. Make the Beurre Manié: While the soup simmers, in a small bowl, combine the softened butter and flour. Use a small spatula or the back of a spoon to mix until you have a thick, smooth paste without lumps. Set aside for later thickening.
5. Blend Part of the Soup: After vegetables are tender, remove and discard the bay leaves and thyme bundle. Scoop out 3 cups of the soup’s broth and vegetables and transfer them to a blender. Remove the blender’s center lid insert, cover the opening with a funnel or layers of paper towel to prevent splatter, and blend until smooth.
6. Return Blended Soup and Add Remaining Ingredients: Pour the puréed mixture back into the soup pot. Stir in the milk and shredded chicken. Warm the mixture over low heat until it just begins to simmer gently.
7. Thicken the Chowder: Gradually add the beurre manié paste by teaspoonfuls to the gently simmering soup, stirring constantly to avoid lumps. Continue until the soup reaches desired thickness.
8. Add Cheese and Final Seasoning: Stir in the shredded cheddar cheese until melted and fully incorporated. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.
9. Serve: Ladle the chowder into bowls and garnish with fresh thyme leaves and a sprinkle of freshly ground black pepper for a beautiful and flavorful finish.

Notes

• If you prefer a chunkier soup, blend less of the vegetable mixture or blend it less thoroughly.
• Whole milk yields a creamier chowder, but 2% milk can be used for a lighter version.
• Leftover rotisserie chicken adds convenience and depth of flavor, but turkey works equally well.
• Adjust thickness by adding more or less beurre manié depending on your preference.
• The thyme bundle can be replaced with 1 teaspoon dried thyme if fresh is unavailable.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.

Keywords: Chicken chowder, cauliflower soup, cheddar chowder, creamy chicken soup, comfort food, easy soup recipe