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Cheesy Cauliflower, Potato Chowder

Yield:  4 Servings


¼ cup chicken broth

2 tablespoon flour

1 tablespoon oil

1 onion, diced

2 potatoes, peeled and diced

1 celery stalk, cleaned and diced

2 garlic cloves, diced

1 jalapeño, diced

2 teaspoons Kosher salt

1 teaspoon fresh cracked black pepper

4 cups or roughly half a head cauliflower, shredded, grated or chopped in a food processor

¼ cup chicken broth

2 cups chicken broth

2 cups milk

Hot sauce, 3-4 shakes

2 ½ cups shredded cheese


  1. Whisk together flour and ¼ cup chicken broth in a small bowl then set aside.
  2. In a large pot over medium heat add oil, onion, potato, celery, garlic and jalapeño to the pot then season with salt and pepper and sauté until vegetables are tender, about 4-5 minutes.
  3. Add cauliflower and stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk and turn up the heat and bring to a boil.
  4. Slowly whisk in flour/chicken broth mixture from step 1, while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened.
  5. Turn off heat then stir in 2 cups cheese a little at a time until smooth.
  6. Taste and adjust salt, pepper and hot sauce if necessary.


Notes:  I used the whole jalapeno, diced and did not remove the seeds or the membrane, it was a spicy soup!

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