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When the chill of winter settles in or when comfort is needed after a long day, few dishes can evoke warmth and satisfaction quite like a hearty chowder. This quintessential comfort food is synonymous with cozy nights spent at home, bringing families together around the dinner table. Among the myriad of chowder recipes, the Cheesy Cauliflower and Potato Chowder stands out for its creamy texture and nutritious ingredients, making it a perfect choice for those seeking a delightful yet wholesome meal.

Cheesy Cauliflower and Potato Chowder

Experience the warmth of winter with our Creamy Cheesy Cauliflower and Potato Chowder, the ultimate comfort food. This hearty dish blends the subtle earthiness of cauliflower with the satisfying texture of potatoes, all wrapped in a rich, creamy base. Perfect for gathering around the dinner table, this chowder is easy to make and full of nutritious ingredients. Enhance your cozy nights at home with a bowl of this deliciously cheesy delight that everyone will love.
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Ingredients
  

1 medium head of cauliflower, chopped into florets

2 medium russet potatoes, peeled and diced

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

2 cups whole milk (or a dairy-free alternative)

1 cup sharp cheddar cheese, shredded

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1 tablespoon olive oil

Fresh chives or parsley for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

    Cook the Vegetables: Add the chopped cauliflower and diced potatoes to the pot. Stir to combine and cook for another 5 minutes, allowing the vegetables to soften slightly.

      Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes, or until the cauliflower and potatoes are tender.

        Blend for Creaminess: Once the vegetables are tender, use an immersion blender to carefully blend the chowder until smooth. Alternatively, you can transfer batches to a high-speed blender (be sure to let it cool slightly and vent the lid to avoid steam build-up).

          Incorporate Milk and Cheese: Once blended, return the chowder to low heat and stir in the whole milk. Gradually add the shredded cheddar cheese, stirring until melted and well incorporated.

            Season and Final Touches: Season the chowder with smoked paprika, black pepper, and salt. Taste and adjust seasonings as needed.

              Serve and Garnish: Ladle the hot chowder into bowls and garnish with fresh chives or parsley if desired. Serve immediately with crusty bread for dipping.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings