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Cauliflower Chowder

Rated as 4 out of 5 Stars
1

"A real creamy cauliflower chowder that warms you to your bones. When your children are not fond of eating vegetables, this is a good way to have them enjoy their veggies!"
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Ingredients

1 h 10 m servings 191
Original recipe yields 6 servings

Directions

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  1. Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
  2. Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.
  3. Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.

Footnotes

  • Cook's Note:
  • You can substitute an 8-ounce can of roasted red pepper dip for the roasted red peppers.

Nutrition Facts


Per Serving: 191 calories; 5.8 28.3 7.8 12 636 Full nutrition

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Reviews

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I converted this to cook in my instant pot. Simple as sauté the veggies in butter (margarine is so unhealthy) add the broth, water, cauliflower and potato. Cook 15 minutes, quick release pressur...