Potato Cauliflower Chowder
photo by AcadiaTwo
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 large onion, chopped
- 29.58 ml butter
- 946.36 ml chicken broth or 946.36 ml vegetable broth
- 473.18 ml yukon gold potatoes or 473.18 ml white potatoes, peeled
- 591.47 ml cauliflower florets
- 236.59 236.59 ml light cream or 236.59 ml milk
- 29.58 ml flour
- 591.47 ml shredded swiss cheese (10oz)
- salt
- pepper
directions
- In a large saucepan or Dutch oven, cook onion in hot butter until tender.
- Carefully add broth and potatoes.
- Bring to boiling; reduce heat.
- Cover and simmer for 6 minutes.
- Add cauliflower and return to boiling; reduce heat.
- Cover and simmer for 4 to 6 minutes or until vegetables are tender.
- In a small bowl, whisk half-and-half into flour until smooth; add to soup mixture.
- Cook and stir until mixture is thickened and bubbly.
- Reduce heat to low. Add the shredded cheese, stirring until melted.
- Do not allow mixture to boil.
- Season to taste with salt and pepper.
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Reviews
-
I made this for PAC Fall 2008. I wanted to make this because DH and I aren't cauliflower lovers and I'm trying to add it to our menu because DD likes it. This was a great way to use it. The cauliflower wasn't to much for us with the potato and swiss cheese. I used fat free half and half and it was fine. Because I was a coward I cut the recipe in half. I still had a good amount of soup and what was left over reheated well. This was also easy to throw together making it a great option for a weeknight supper. Thanks Sarah for a painless way to eat cauliflower!
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan