Chicken Cauliflower Cheddar Chowder
Chicken cauliflower cheddar chowder is a thick, spoonable soup with chicken, celery and melted cheddar. Part of the cauliflower is blended to thicken the broth without flour or potatoes. The rest stays in small pieces so it still feels like chowder.
Ingredients
- 1 1/2 lb boneless skinless chicken breast raw, cut into 3/4-inch pieces
- 1 lb cauliflower florets small pieces
- 1 cup celery finely diced
- 1/2 cup onion diced
- 3 cups reduced-sodium chicken broth prepared
- 1 cup 2% milk
- 4 oz sharp cheddar freshly shredded
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/4 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat oil in a 5-quart pot over medium heat. Cook onion and celery 5–6 minutes until softened. Stir in garlic for 30 seconds.
- Add broth, cauliflower, salt and pepper. Bring to a simmer, cover and cook 12–15 minutes until cauliflower is very tender.
- Before adding raw chicken, transfer about half the cauliflower and 1 cup of the broth to a heat-safe bowl. Blend carefully with an immersion blender until smooth, keeping blades submerged. Return the puree to the pot.
- Add raw chicken pieces. Simmer gently 8–12 minutes, stirring occasionally, until several pieces reach 165°F in their centers.
- Reduce heat to low. Stir in milk, then add cheddar in small handfuls, stirring until melted. Do not boil after adding cheese. Divide the entire batch evenly among four bowls.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Refrigerate within 2 hours in shallow containers at 40°F or below for 3–4 days. Reheat slowly while stirring until 165°F. The dairy can separate after freezing, so refrigeration is the better choice for texture.