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Chicken Cauliflower Cheddar Chowder

Creamy Chicken Cauliflower Cheddar Chowder Made Healthy

Enjoy this Chicken Cauliflower Cheddar Chowder, a creamy yet healthy twist on the classic dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 1 tablespoon Fresh Thyme or parsley as a substitute
  • 1 head Cauliflower fresh or frozen
  • 2 medium Yellow Potatoes diced
  • 2 medium Carrots chopped
  • 2 stalks Celery finely sliced
  • 4 cups Low Sodium Chicken Broth vegetable broth for vegetarian version
  • 2 leaves Bay Leaves
For Seasoning
  • 1 teaspoon Garlic Salt to taste
  • 1 teaspoon Onion Powder to taste
  • 1 teaspoon Kosher Salt or sea salt
For Thickening
  • 2 tablespoons Butter can substitute with olive oil
  • 2 tablespoons All-Purpose Flour or cornstarch for gluten-free
For Creaminess
  • 2 cups Milk whole or 2%, or plant-based
  • 1 cup Shredded Sharp Cheddar Cheese or Gruyere, or vegan cheese for dairy-free
For the Protein
  • 2 cups Leftover or Rotisserie Chicken/Turkey or omit for vegetarian option

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare the Fresh Thyme by bundling it with kitchen string. Set aside.
  2. Combine ingredients in a Dutch oven: cauliflower, potatoes, carrots, celery, broth, bay leaves, thyme, garlic salt, onion powder, and kosher salt. Mix well.
  3. Bring to a gentle boil, reduce heat, cover, and let simmer for about 20 minutes until vegetables are tender.
  4. Make Beurre Manie by mixing softened butter with flour until smooth.
  5. Blend about 3 cups of the soup until smooth, then return to the pot.
  6. Stir in milk and chicken or turkey, and bring to a low simmer.
  7. Gradually add Beurre Manie while stirring to thicken the chowder.
  8. Sprinkle in cheddar cheese and stir until melted. Adjust seasoning as necessary.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Blend half of the soup for creamy texture while keeping veggie chunks. Store in an airtight container for up to 3 days in the fridge, or freeze for 3 months.

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