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- 1 medium head of cauliflower, chopped into florets - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, diced - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a non-vegan option) - 1 teaspoon thyme - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh chives, chopped (for garnish) Cauliflower is the star of this chowder. It is low in calories but high in vitamins. It offers fiber, which helps digestion, and antioxidants that protect your body. Onions and garlic add a rich, savory flavor. They contain compounds that support heart health and boost immunity. Potatoes give the chowder a hearty texture and add potassium. Coconut milk makes the chowder creamy and rich. It is a great dairy-free option and adds a subtle sweetness. Thyme and smoked paprika bring warmth and depth to the dish, making it comforting and flavorful. If you need a dairy-free option, stick with coconut milk. You can swap heavy cream for coconut milk in a non-vegan version. For a low-carb option, replace potatoes with cauliflower rice or zucchini. If you have an onion allergy, use leeks or shallots instead. For a gluten-free version, check your vegetable broth to ensure it is gluten-free. You can also add your favorite herbs or spices to make this chowder your own! {{ingredient_image_1}} To start, gather your ingredients. You will need: - 1 medium head of cauliflower, chopped into florets - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, diced - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a non-vegan option) - 1 teaspoon thyme - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh chives, chopped (for garnish) First, wash and chop the cauliflower into small pieces. Dice the onion and mince the garlic. Next, peel and dice the potatoes. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Cook them until the onion turns clear, about 3 to 4 minutes. Then, toss in the chopped cauliflower and diced potatoes. Let them cook for about 5 minutes. This helps them soften a bit. After that, pour in the vegetable broth. Increase the heat until the mixture boils. Once it boils, reduce the heat. Let it simmer for about 15 to 20 minutes. The cauliflower and potatoes should become tender during this time. Next, add the thyme, smoked paprika, and coconut milk. Stir well to combine everything. If you have an immersion blender, use it to blend the mixture until smooth and creamy. If not, carefully transfer the hot chowder to a blender in batches. Once blended, return the chowder to the pot. Taste it and add salt and pepper as needed. Heat the chowder again until it is warm. When serving, ladle the chowder into bowls. Garnish each bowl with fresh chives for extra flavor and a nice touch. Enjoy this rich and comforting meal! To really boost the flavor, try adding fresh herbs. Chives add a nice touch. You can also use fresh thyme instead of dried for a brighter taste. If you want a smoky kick, increase the smoked paprika. For added creaminess, blend in more coconut milk. You can adjust the thickness by adding more broth or water. One mistake is not cutting the cauliflower into small pieces. This can make it hard to cook evenly. Overcooking the veggies can lead to mushy chowder, so keep an eye on the time. Another issue is not seasoning enough. Taste the chowder before serving. Adjust salt and pepper to get the best flavor. Use a large pot to allow all ingredients to cook evenly. An immersion blender is great for creamy textures. If you don’t have one, a regular blender works well too—just be careful with hot soup! A good cutting board and sharp knife make prep easier. Lastly, keep a ladle handy for serving. Pro Tips Choose Fresh Cauliflower: Opt for a firm, heavy head of cauliflower with tightly packed florets for the best flavor and texture in your chowder. Customize Your Creaminess: For a richer chowder, use heavy cream instead of coconut milk, or mix both for a delightful flavor profile. Blend to Your Liking: Adjust the texture of your chowder by blending it less for a chunkier consistency or more for a smoother finish. Herb Variations: Experiment with different herbs such as rosemary or dill to give your chowder a unique twist that suits your taste. {{image_2}} To make this chowder vegan, simply use coconut milk. This milk adds creaminess without dairy. The flavor stays rich and satisfying. You can also use vegetable broth to keep it plant-based. This version is perfect for those who avoid animal products. For a gluten-free chowder, stick to the original recipe. All ingredients listed are gluten-free. Use fresh vegetables and broth to ensure no cross-contamination. This chowder is a great choice for anyone with gluten sensitivities. If you want to boost the protein, add beans or lentils. White beans blend well and add creaminess. You can also use cooked chicken or turkey for a heartier meal. Add these proteins during the cooking stage for best results. This makes the chowder more filling and nutritious. Store leftover creamy cauliflower chowder in an airtight container. It will stay fresh for up to four days in the fridge. Make sure it cools down to room temperature before sealing. This helps prevent moisture buildup. You can freeze the chowder for up to three months. Use freezer-safe containers or bags. Leave some space at the top, as it will expand when frozen. Label the container with the date to keep track of how long it has been stored. To reheat, thaw the chowder in the fridge overnight if frozen. Heat it gently on the stove over low heat. Stir it often to keep it smooth and creamy. If it seems too thick, add a splash of vegetable broth or coconut milk to thin it out. Enjoy every warm bite! Creamy cauliflower chowder is a warm, thick soup made with cauliflower, potatoes, and broth. The soup gets its creaminess from coconut milk or heavy cream. It is rich in flavor and comforting on a cold day. The dish is perfect for family dinners or cozy nights in. Yes, you can use different vegetables in this chowder. Carrots, celery, or even broccoli work well. Just remember to chop them into small pieces. This way, they cook evenly and blend nicely in the chowder. Feel free to mix and match based on what you have at home. To make creamy cauliflower chowder dairy-free, use coconut milk instead of heavy cream. This gives the chowder a rich flavor without any dairy. You can also use almond milk or cashew cream for a different taste. Both options will keep your chowder creamy and delicious. Creamy cauliflower chowder lasts about 3 to 5 days in the fridge. Be sure to store it in an airtight container. This helps keep it fresh and tasty. If you notice any off smells or colors, it’s best to throw it away. Yes, you can make creamy cauliflower chowder in advance. It tastes even better the next day as the flavors meld together. Just reheat it on the stove or in the microwave before serving. If you plan to freeze it, leave out the coconut milk until you reheat for the best texture. This blog post provided a complete guide to making creamy cauliflower chowder. We covered the full ingredient list and their benefits, plus how to plan for dietary needs. You learned step-by-step cooking methods and tips to enhance flavor. We explored variations for different diets and discussed storage options to keep it fresh. With these tools and ideas, you can create your own tasty chowder. Enjoy your cooking journey!

Creamy Cauliflower Chowder

A rich and creamy chowder made with cauliflower, potatoes, and coconut milk, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 1 medium head cauliflower, chopped into florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream for a non-vegan option)
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • to taste fresh chives, chopped (for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
  • Stir in the chopped cauliflower and diced potatoes; cook for an additional 5 minutes, allowing the vegetables to soften slightly.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes until the cauliflower and potatoes are tender.
  • Add the thyme, smoked paprika, and coconut milk to the pot. Use an immersion blender to blend the chowder until it becomes creamy, or transfer to a blender in batches (be careful with the hot liquid!).
  • Return the blended chowder to the pot and season with salt and pepper to taste. Heat through until warmed.
  • Serve hot, garnished with fresh chives for an extra burst of flavor.

Notes

For a non-vegan option, substitute coconut milk with heavy cream.
Keyword cauliflower, chowder, soup, vegan