A hearty and warming vegetarian chowder, blending tender cauliflower, potatoes, and carrots in a rich, creamy base.
# 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 tbsp unsalted butter
→ Liquids
10 - 4 cups low-sodium vegetable broth
→ Spices & Seasonings
11 - 1/2 tsp dried thyme
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp ground white pepper
14 - 1/2 tsp salt, more to taste
→ Thickener
15 - 2 tbsp all-purpose flour
→ Garnish
16 - Chopped fresh parsley
17 - Extra grated cheese
18 - Crushed red pepper flakes
# How to Make It:
01 - In a large pot over medium heat, melt the butter. Add the onion, garlic, celery, and carrots. Sauté for 5 minutes until softened.
02 - Stir in the flour and cook for 1 minute, stirring constantly to create a smooth roux.
03 - Gradually add the vegetable broth, whisking continuously to prevent lumps from forming.
04 - Add the potatoes and cauliflower florets. Bring to a boil, then reduce heat and simmer for 15-18 minutes, or until vegetables are fork-tender.
05 - Stir in the milk, thyme, paprika, salt, and pepper. Simmer gently for 5 minutes to allow flavors to meld.
06 - Using an immersion blender, blend part of the chowder for a creamier texture while leaving some vegetables chunky for consistency.
07 - Stir in the cheese until fully melted. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley, extra cheese, or red pepper flakes as desired.
