Creamy Cauliflower Chowder

Ingredients

• 1 large head, about 1.13 kg (2½ lb)cauliflower
• 85 g (6 tablespoons)butter
• 225 g (1½ cups), choppedred onion
• about 100 g (1 cup), chopped; 2 large stalkscelery
• about 18 g (2 tablespoons), choppedfresh garlic
• 5 ml (1 teaspoon)dried thyme leaves
• 2.5 ml (½ teaspoon)dried marjoram
• 7.5 ml (1½ teaspoons)kosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 225 g (1½ cups), cut into 1.25 cm (½-inch) dicecourgette
• 475 ml (2 cups)vegetable stock
• 300 ml (1¼ cups)light cream
• A dashhot sauce
• 2.5 ml (½ teaspoon)Worcestershire sauce
• 225 g (2 cups), shreddedsharp white Cheddar cheese

Instructions

1. 1

   Prepare cauliflower

   Remove the leaves and core from the cauliflower, then break the head into small to medium florets.

2. 2

   Boil salted water

   Bring a large pot of salted water to the boil.

3. 3

   Cook the florets

   Add the cauliflower and cook for about 8 minutes, or until a fork pierces it easily. Set aside 120 ml (½ cup) of the cooking water, drain the rest and reserve the cauliflower.

4. 4

   Soften the vegetables

   Melt the butter in a large pot over medium to medium-high heat. Add the onion and celery and cook for 3 minutes.

5. 5

   Add the seasonings

   Stir in the garlic, thyme, marjoram, salt and pepper, and cook for 1 minute.

6. 6

   Cook the courgette

   Add the diced courgette and cook for 2 minutes.

7. 7

   Add cauliflower

   Stir in the cooked cauliflower and cook for a further 2 minutes.

8. 8

   Add the stock

   Pour in the vegetable stock and reserved cauliflower water, then bring the soup to a simmer.

9. 9

   Stir in the cream

   Take the pot off the heat and add the cream, a dash of hot sauce and the Worcestershire sauce.

10. 10

    Blend and finish

    Transfer 710 ml (3 cups) of the soup to a blender and purée it, or use an immersion blender. Return the purée to the pot, add the Cheddar and stir to combine; adjust the seasoning.

11. 11

    Serve hot

    Serve the chowder hot.

What is cauliflower chowder?

Chowder is a hearty soup tradition associated with American cooking, often made with vegetables and a creamy or thickened base. This version uses cauliflower as its main ingredient, with courgette, celery and onion adding further layers of flavour.

Partial blending gives the soup body while leaving some vegetable pieces intact. Sharp white Cheddar brings a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 9g protein, 11g carbs, 19g fat.

The cauliflower, courgette, onion and stock provide most of the carbohydrates, while butter, cream and Cheddar account for much of the fat. Cheddar and the vegetables contribute protein. Pair a bowl with a green salad or another non-starchy vegetable to add freshness and balance the meal.

Building the flavour

Aromatics: Onion and celery soften in butter first, creating the base for the soup. Garlic and dried herbs join them briefly so they flavour the butter without cooking for long.

Cheddar: Sharp white Cheddar gives the finished chowder a pronounced cheese flavour. Shred it before adding so it is ready to stir in off the heat.

Cook the cauliflower until tender

Boiling the florets separately makes their doneness easy to check: they should yield readily to a fork after about 8 minutes. Keep the reserved cooking water, which goes into the soup with the stock.

Cutting the cauliflower into small to medium pieces helps it cook evenly. Drain away the rest of the boiling water before adding the florets to the butter and vegetables.

Keep some texture

Blending 710 ml (3 cups) of the soup thickens the base without turning the entire pot smooth. Return the purée to the remaining soup and stir to distribute it.

An immersion blender is another option, but use it on just part of the soup if you want to retain vegetable pieces. Take care when blending hot liquid.

Finish off the heat

The recipe adds the cream after the pot is removed from the heat, followed by the hot sauce and Worcestershire sauce. This is also when the Cheddar goes in, so stir until combined.

Taste and adjust the seasoning at the end, as the cheese and stock both contribute savouriness.

Serve it as a meal

Serve the chowder hot, either on its own or with bread for dipping. A crisp green salad alongside makes a fresh contrast to the creamy soup.

If preparing accompaniments, have them ready before finishing the chowder so it can be served while hot.

Recipe notes & tips

• Cut the cauliflower into florets of a similar size so they become tender at about the same time.
• Measure out the cauliflower cooking water before draining the pot.
• Keep the courgette pieces evenly diced so they cook through in the stated 2 minutes.
• Blend only the specified portion if you want chunks of vegetables throughout the chowder.
• Add the cream and cheese after removing the pot from the heat, as directed.
• Taste the soup after stirring in the Cheddar before adjusting its seasoning.

Variations

• Extra herbs: Add a little more thyme or marjoram for a stronger herbal note.
• More heat: Increase the dash of hot sauce to suit your preference.
• Different cheese: Use another sharp melting cheese in place of the white Cheddar.
• Smoother texture: Blend more of the soup before returning it to the pot.
• Chunkier texture: Blend less than the stated 3 cups, leaving more vegetables whole.

Common mistakes to avoid

• Overcooking the cauliflower: Check it with a fork at about 8 minutes and drain once tender.
• Discarding all the cooking water: Set aside 120 ml (½ cup) before draining the cauliflower.
• Adding the courgette too early: Follow the sequence and cook it for 2 minutes after the seasonings.
• Blending the whole pot by default: Purée just 710 ml (3 cups) if you want a textured chowder.
• Adding dairy over the heat: Remove the pot from the heat before stirring in the cream.
• Forgetting the final taste: Check the seasoning after the cheese has been stirred in.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring regularly; avoid boiling the chowder.

Frequently asked questions