When the chill of fall hits or you just need something hearty and nourishing without feeling weighed down, this Chicken Cauliflower Cheddar Chowder steps up beautifully. It’s creamy and indulgent but—get this—there’s no actual cream involved. The magic? A blend of tender cauliflower and a touch of cheddar cheese that gives this chowder all the cozy richness you’d expect, minus the heaviness.
I first made this one chilly Sunday when my kids were on a “soup strike” (yes, that’s a thing). But one spoonful of this creamy, cheesy goodness—and they were hooked. Trust me, this recipe might just convert even the pickiest eaters at your table.
Table of Contents
Why You’ll Love This Chicken Cauliflower Cheddar Chowder
This isn’t your average soup—it’s a bowl of comfort that tastes like it’s been simmering all day, yet comes together in just about an hour.
Here’s why you’ll fall for it:
- Creamy without cream: Cauliflower gives it body and texture without any heavy dairy.
- Nutritious comfort: Packed with lean chicken, hearty veggies, and a touch of sharp cheddar.
- Weeknight-friendly: Ready in about 60 minutes—perfect for busy families.
- Great for leftovers: Like many chowders, the flavors deepen overnight.
What Does Chicken Cauliflower Cheddar Chowder Taste Like?
Imagine the cozy creaminess of potato soup meeting the satisfying flavor of chicken chowder—with a subtle nuttiness from cauliflower and a gentle tang from cheddar. The thyme and bay leaves give it a farmhouse aroma that makes your kitchen smell like a Sunday at Grandma’s.
Ingredients You’ll Need for Chicken Cauliflower Cheddar Chowder
Before you grab your apron, let’s round up what you’ll need for this Chicken Cauliflower Cheddar Chowder. You might already have most of it in your pantry or fridge.
For the soup:
- 8 sprigs fresh thyme (tie with kitchen string)
- 1 medium head cauliflower, in florets (about 6 cups)
- 12 oz small yellow potatoes, scrubbed and cut into bite-size pieces
- 12 oz carrots, sliced (about 3 cups)
- 2 stalks celery, halved and thinly sliced
- 5 cups low-sodium chicken broth
- 2 bay leaves
- 2 tsp garlic salt
- 2 tsp onion powder
- 1 tsp kosher salt
For the Beurre Manié (thickener):
- 3 tbsp butter
- 3 tbsp all-purpose flour
To finish:
- 2 cups milk (whole or 2%)
- 4 oz sharp cheddar cheese, shredded
- 2½–3 cups cooked chicken (or turkey), chopped or shredded
- Kosher salt & pepper, to taste
(Try pairing this soup with a slice of crusty bread or even a simple side like my Tuscan Chickpea Soup for a cozy meal spread.)
How to Make Chicken Cauliflower Cheddar Chowder (Step-by-Step)
Making this Chicken Cauliflower Cheddar Chowder is far easier than it looks. The secret to its rich, creamy flavor lies in the gentle layering of textures—from tender vegetables to the buttery flour mixture that gives it body. Follow these detailed steps for chowder success every single time.
Step 1: Build a Flavorful Base
Grab a large Dutch oven or a sturdy soup pot—this is where all the magic happens.
Into the pot, add:
- 6 cups of cauliflower florets
- 12 ounces of bite-sized yellow potatoes
- 3 cups of sliced carrots
- 2 thinly sliced celery stalks
- 5 cups of low-sodium chicken broth
Now drop in the thyme bundle and bay leaves, followed by the garlic salt, onion powder, and kosher salt. These herbs and spices will slowly infuse your broth, giving it that warm, homey depth.
Bring everything to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 20 minutes, or until the vegetables are fork-tender. You’ll know it’s ready when the kitchen smells like a Sunday supper.
(If you love soups that start with a hearty veggie base, you’ll also enjoy my French Onion Beef Short Rib Soup for those chillier nights.)
Step 2: Create the Beurre Manié (Butter-Flour Paste)
While the veggies simmer, let’s make the part that thickens your chowder without adding heavy cream.
In a small bowl, mix together 3 tablespoons of butter and 3 tablespoons of all-purpose flour using a spoon or small spatula. Stir until the flour disappears and you have a smooth, thick paste. This simple French technique—called beurre manié—adds velvety texture without any lumps.
Set it aside for now. You’ll use it toward the end to transform the broth into a rich, creamy base.
Step 3: Blend for Creaminess Without Cream
Once your vegetables are tender, it’s time for the step that gives this Chicken Cauliflower Cheddar Chowder its luscious texture—blending part of the soup.
Remove the thyme bundle and bay leaves. Carefully scoop out about 3 cups of the soup mixture, making sure to include both broth and vegetables. Pour it into a blender and blend until completely smooth.
Tip: Remove the blender’s center lid and cover with a towel to allow steam to escape safely.
Pour the blended mixture back into your pot and stir. Instantly, you’ll notice the soup thickening and taking on a creamy consistency—all without using a drop of cream.
Step 4: Add the Chicken, Milk, and Beurre Manié
Now comes the heart of the dish—adding the protein and richness. Stir in 2½–3 cups of shredded or cubed chicken (rotisserie or leftover chicken works perfectly). Pour in 2 cups of milk—either whole or 2%, depending on your preference.
Stir gently over low heat. The goal here is to warm everything through without bringing it to a boil, which can cause dairy to separate.
Next, start adding your butter-flour paste (Beurre Manié), one teaspoon at a time, stirring constantly after each addition. You’ll notice the chowder slowly thickening to that signature chowder-like consistency. Patience is key here—rushing can lead to lumps.
(If creamy soups make your heart happy, you might also want to bookmark my Creamy Roasted Butternut Squash Soup for your next cozy night in.)
Step 5: Melt in the Cheese and Finish the Chowder
Once your chowder base has thickened beautifully, it’s time to make it truly irresistible. Add 4 ounces of shredded sharp cheddar cheese, stirring until it melts completely and the chowder turns a rich golden hue.
Taste and adjust seasoning—sometimes just a pinch of extra salt or a crack of black pepper makes all the difference.
When it’s perfect, ladle your Chicken Cauliflower Cheddar Chowder into bowls and garnish with fresh thyme leaves and a sprinkle of pepper. Each spoonful delivers creamy texture, tender veggies, and that wonderful cheddar tang that makes this soup so comforting.
Step 6: Serve and Savor
This chowder pairs beautifully with a thick slice of crusty bread or a simple green salad. If you have leftovers, the flavors deepen overnight, making it even more delicious the next day.
For another family-favorite soup that’s creamy yet light, take a look at my Chicken Tortellini Soup Recipe. It’s another comfort classic that’s easy enough for busy weeknights.
Pro Tips for Perfect Chicken Cauliflower Cheddar Chowder
- Low and slow: Keep your heat gentle once the milk and cheese are added. Boiling can cause curdling.
- Sharp cheddar is key: It gives the soup its distinctive flavor—don’t skimp on quality.
- Blend just enough: Over-blending can make it too smooth; you want a balance of texture.
- Make it ahead: The chowder tastes even better the next day.
- Add-ons: Crumbled bacon or a sprinkle of green onions add great texture and color.
Tips and Tricks for Perfect Chicken Cauliflower Cheddar Chowder
- Don’t skip the blend! That step gives you the creamy texture without dairy overload.
- Cheddar matters. Use sharp cheddar for flavor depth—mild cheese gets lost in the mix.
- No chicken? Turkey works great, especially after Thanksgiving.
- Avoid boiling after adding cheese. High heat can cause the dairy to separate.
- Add-ins: A handful of corn or crispy bacon bits adds a lovely touch.
Storage
This chowder keeps beautifully for 3–4 days in the fridge. Store it in an airtight container and reheat gently over low heat.
It also freezes well—just skip adding the cheese until after thawing for the best texture.
FAQs
Can I make this Chicken Cauliflower Cheddar Chowder ahead of time?
Absolutely. It actually tastes better the next day as the flavors develop.
Can I use frozen cauliflower?
Yes! Just add it straight in—no need to thaw first.
Is it gluten-free?
You can easily make it so by swapping the flour in the Beurre Manié with a gluten-free blend.
Conclusion
If you’ve been craving comfort food that’s both wholesome and satisfying, this Chicken Cauliflower Cheddar Chowder might become your new favorite. It’s rich, hearty, and just the thing for chilly nights or when you need a little kitchen comfort.
Give it a try this week—and when you do, I’d love to hear how it turns out! Leave a comment or tag me on social media with your cozy creations.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Chicken Cauliflower Cheddar Chowder – The Best Cream-Free Comfort Soup
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Low Lactose
Description
This healthy, hearty Chicken Cauliflower Cheddar Chowder is creamy and rich with no cream! It’s loaded with veggies and lean chicken (or turkey) and comes together quickly.
Ingredients
- 8 sprigs fresh thyme
- 1 medium head cauliflower, broken into florets (about 6 cups)
- 12 ounces small yellow potatoes, scrubbed and cut into bite-size pieces
- 12 ounces carrots, sliced about ¼-inch thick (about 6 medium or 3 cups)
- 2 stalks celery, halved and thinly sliced
- 5 cups low sodium chicken broth
- 2 bay leaves
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 4 ounces shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper to taste
- 2½–3 cups leftover or rotisserie chicken (or turkey), cut or torn into bite-size pieces
Instructions
1. Place a piece of kitchen string on a work surface. Stack the thyme sprigs on top. Tie string around thyme sprigs and tie in a knot. Set aside.
2. In a large Dutch oven or soup pot, combine the cauliflower, potatoes, carrots, celery and chicken broth, bay leaves, thyme bundle, garlic salt, onion powder and kosher salt. Stir to bury the thyme bundle and bay leaves.
3. Bring the mixture to a boil then cover and reduce to a steady simmer. Cook for 20 minutes or until vegetables are nice and tender.
4. While the soup is cooking, combine the soft butter and the flour in a small-size bowl. Stir with a small spatula or the back of a spoon until all of the flour is incorporated. You should have a thick, smooth paste. Set aside.
5. When the veggies are tender, remove the bay leaves and thyme. Scoop out 3 cups of the broth and vegetables and place in a blender container. Remove the center of the blender top and cover the opening with a small funnel or several thicknesses of paper toweling.
6. Blend until the mixture is smooth then return it to the soup pot. Add the milk and chicken and stir to combine. Bring the mixture to a very low simmer then add the Beurre Manie (butter-flour mixture) in teaspoonfuls, while stirring.
7. Add the cheese and stir until melted. Taste and add more salt if needed. Serve with a garnish of fresh thyme leaves and a sprinkling of freshly ground black pepper.
Notes
See Café Tips in the original post for further instructions and detailed tips.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 187
- Sugar: 6g
- Sodium: 908mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 26mg
Keywords: Chicken Cauliflower Cheddar Chowder, Chicken Chowder, healthy soup, hearty soup, no cream chowder
