Chowder is a cross between soup and stew, sort of chunky with incredible slurpability. I love a good chowder, especially one made easily with things I already have on hand in my refrigerator, like vegetables. Who said chowder has to be seafood focused? I think cauliflower makes a great base for chowder because of its hardy texture and ability to stand up after cooking.
Using a pressure cooker to make this chowder speeds up the process and turns a full head of cauliflower into a mashable sensation is minutes. A few pantry ingredients make up the entire recipe, and the creaminess comes from a little half & half and white cheddar cheese, that you stir in after cooking.
This chowder makes a great meal anytime of the day, and is especially nice reheated for lunch. It will last for days in the refrigerator, so you always have something healthy to eat in minutes. It will also freeze well, just in case you want to double-down and make some for another date.
1 large head cauliflower, cut up
3 white new potatoes, peeled and cut in quarters
1 white onion, diced
1 clove garlic, minced
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons salt
1/2 teaspoon black pepper
pinch of cayenne
2 cups chicken broth
1/2 cup half & half
1 cup white cheddar + 1/4 cup for topping
- Saute onion and garlic in 2 teaspoons of olive oil in pot, about 2 minutes. Add thyme, onion powder, salt, pepper and cayenne, stir. Add cauliflower and potatoes. Pour in broth and stir to combine.
- Cook on high pressure for 10 minutes. Remove pressure immediately and add half & half and cheese, stir until creamy.
- Using wooden spoon gently mash larger pieces of cauliflower and potatoes until smaller bite-sized pieces. Ladle into bowls and top with cheese. Enjoy!