Name: Surprisingly Satisfying Cauliflower Chowder
Total time: 45 minutes
Yield: 6 servings
Ingredients: 5 Tbsp. unsalted butter, divided; 1 large onion, finely chopped; 4 celery stalks, thinly sliced; 6 garlic cloves, finely chopped; 2 tsp. chopped thyme; 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more; ¼ cup all-purpose flour; 1 small head of cauliflower (about 1 lb.), trimmed, cut into small florets; 8 baby Yukon Gold potatoes (about 10 oz.), scrubbed, each cut into eighths; 1½ cups heavy cream; 2 cups oyster crackers; 2 tsp. Old Bay seasoning; 2 Tbsp. white or yellow miso; Freshly ground pepper; Finely chopped chives or scallions and lemon wedges (for serving)

Chowder soup with cauliflower potatoes and celery topped with OldBay oyster crackers and chopped chives.

Photo by Travis Rainey, Food Styling by Sean Dooley, Prop Styling by Emma Ringness

Any soup can be a chowder if you follow the right moves. Creamy base? Tender potatoes? A flourish of oyster crackers? Congratulations, it’s a chowder. This cauliflower version, with not even a whiff of clams or bacon, proves the point.

A generous scoop of miso stirred in at the end provides briny, savory depth. This recipe makes a chowder that feels substantial but remains flowy. If you like a particularly thick, stewy chowder, simply cook it for longer on the stovetop.

Recipe notes

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