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Chicken Cauliflower Cheddar Chowder

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 10
Calories: 187 kcal
Course: Soup
Cuisine: American

Ingredients

For the soup:
  • 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
For the Beure Manie:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
To finish:
  • 2 cups milk I like to use whole milk but 2% will work
  • 4 ounces shredded sharp cheddar cheese
  • Kosher salt and freshly ground pepper to taste
  • 2½-3 cups Leftover or rotisserie chicken (or turkey) cut or torn into bite-size pieces

Instructions

For the soup:
    Cup of Yum
  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.
For the Beurre Manie:
  1. 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.
To finish:
  1. 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 off and cover the opening with a small funnel or several thicknesses of paper toweling.
  2. 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. 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 above in post for further instructions and detailed tips.

Nutrition Information

Calories 187kcal (9%) Carbohydrates 18g (6%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 26mg (9%) Sodium 908mg (38%) Potassium 637mg (18%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 6017IU (120%) Vitamin C 33mg (37%) Calcium 175mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 187

% Daily Value*

Calories 187kcal 9%
Carbohydrates 18g 6%
Protein 9g 18%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 26mg 9%
Sodium 908mg 38%
Potassium 637mg 14%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 6017IU 120%
Vitamin C 33mg 37%
Calcium 175mg 18%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.