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+ servings
5 from 10 votes
Chicken Cauliflower Cheddar Chowder
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
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!
Course: Soup
Cuisine: American
Keyword: Chicken Cauliflower Cheddar Chowder, Chicken Chowder
Servings: 10
Calories: 187 kcal
Author: Chris Scheuer
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
For the soup:
  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.
Recipe Notes

See Café Tips above in post for further instructions and detailed tips.

Nutrition Facts
Chicken Cauliflower Cheddar Chowder
Amount Per Serving
Calories 187 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 26mg9%
Sodium 908mg39%
Potassium 637mg18%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 6g7%
Protein 9g18%
Vitamin A 6017IU120%
Vitamin C 33mg40%
Calcium 175mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.