Cauliflower Chowder (Edit recipe)

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I love a good chowder; creamy, rich, and delicious, and my Cauliflower Chowder fits the bill. Full of veggies including cauliflower, potatoes, and zucchini, it's comfort in a bowl. I threw some crispy pita crackers on top but any crunchy topping you like would work perfectly.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

45 minutes

INGREDIENTS

23

Serves: 4

Ingredients

2 Tbsp Butter, Unsalted
2 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
2 whole Carrots, peeled & sliced
2 whole Celery, diced
1 whole Cauliflower, broken down in to florets ( 3.5 - 4 Cups)
2 whole Potatoes, White, chopped
1 whole Zucchini, cut in to quarters
2 Tbsp All Purpose Flour, heaping
3 cups Vegetable Broth, I used Pres. Choice Plant-Based Chik'n
1.5 cups Milk, 2%, room temp
.25 cup Heavy Whipping Cream, room temp
1 whole Parmesan Rind, Hard Cheese Rind - Parm, Pecorino, Grana
4 sprig Thyme, stripped and roughly chopped
.5 tsp Garlic Powder
.5 tsp Onion Powder
.5 tsp Red Pepper Flakes
.5 tsp All Purpose Seasoning - Vegeta
.25 tsp White Pepper, More To Taste
.5 tsp Himalayan Pink Salt, More To Taste
1 whole Black Peppercorns, Ground Fresh, To Taste
2 Tbsp Parsley, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the butter, EVOO, pepper flakes, garlic, and thyme, in a large, deep skillet or soup pot set to just below medium heat. Once heated, let everything sizzle for 30 seconds or so before adding the onion, carrot, celery, and a good pinch of both salt & cracked pepper.
Cook 5 - 7 minutes, stirring occasionally until veggies are beginning to go tender. Add the cauliflower & potatoes, another good pinch of salt & cracked pepper, and let those continue to cook in a covered skillet for 4 minutes.
Next, add the zucchini, stir, and continue to cook for another 2 - 3 minutes. Sprinkle in the flour and stir until it has all been absorbed. Continue to cook another 2ish minutes, stirring a couple of times.
Now, add the milk & broth. Make sure to scrape the bottom of your pot to break up any flavour bits stuck to the bottom of the pan. Bring the soup to a boil and once boiled, add the cheese rind, garlic & onion powders, vegeta, 1/2 tsp. salt, and white pepper. Reduce heat to medium low and cover the pot with a tilted lid, allowing it to reduce as it cooks. Simmer 25 - 30 minutes until veggies are tender but have still retained a nice crisp.
Turn off the heat and stir in the whipping cream & parsley. Give your soup a taste and adjust your salt / pepper if desired. Pluck out the cheese rind prior to service.
Serve your bowls garnished with additional fresh parsley, some grated hard cheese of choice, and the optional crispy pita chips. ENJOY!

Notes

President's Choice is a Canadian brand that may not be available everywhere. Sub your favourite vegetable broth in place of the Plant-Based Chik'n and season accordingly.
I used pita chips to garnish but any kind of cracker topping or croutons would be delicious.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	312
Fat:	23 g
Carbohydrates:	18 g
Protein:	12 g
Cholesterol:	54 g
Sodium:	954 mg
Fiber:	2 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.