A creamy and comforting vegetable chowder featuring tender cauliflower, potatoes, and carrots with a gentle touch of warmth.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into small florets
02 - 2 medium carrots, diced
03 - 2 medium potatoes, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 celery stalks, diced
→ Dairy
07 - 2 cups whole milk
08 - 1 cup grated sharp cheddar cheese
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 4 cups low-sodium vegetable broth
→ Spices & Seasonings
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground white pepper
14 - 1/2 teaspoon salt, plus more to taste
→ Thickener
15 - 2 tablespoons all-purpose flour
→ Garnish
16 - Chopped fresh parsley
17 - Extra grated cheddar cheese
18 - Crushed red pepper flakes
# How to Prepare:
01 - Melt butter in a large pot over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir flour into the vegetable mixture, cooking for 1 minute while stirring constantly to eliminate raw flour taste and create a smooth roux.
03 - Gradually pour in vegetable broth while whisking continuously to prevent lumps from forming. Bring mixture to a gentle boil.
04 - Add potatoes and cauliflower florets to the pot. Return to a boil, then reduce heat to low and simmer for 15-18 minutes until vegetables are fork-tender.
05 - Stir in milk, thyme, smoked paprika, salt, and pepper. Simmer gently for 5 minutes, being careful not to boil as milk may separate.
06 - Use an immersion blender to partially blend the chowder, leaving some vegetable chunks for texture. Alternatively, transfer 2 cups to a blender and return to pot.
07 - Stir in grated cheddar cheese until completely melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Ladle hot chowder into serving bowls. Top with fresh parsley, extra grated cheese, or red pepper flakes as desired.
