Hearty Vegetable Chowder
A dairy-free, gluten-free chowder with a pureed cauliflower base that tastes like chicken pot pie filling, minus the chicken and the dairy.
- Prep Time
- 15 min
- Cook Time
- 20 min
- Total Time
- 35 min
- Servings
- 6 servings
South Carolina winters barely qualify as cold, but that doesn't stop me from chasing soup season the second there's a hint of a chill. My favorite kind is a good, hearty chowder — and since cold weather also tends to bring on my sinus issues, this one skips the dairy entirely.
When I brought a batch to my parents' for dinner, my mom said it tasted like chicken pot pie without the chicken. That's exactly the kind of comfort food I'm always chasing: something that feels warm and indulgent but doesn't leave you feeling awful afterward. The pureed cauliflower does all the heavy lifting for that chowder-thick texture.
Ingredients
- 1 onion, diced
- 4 stalks celery, diced
- 1/4 cup avocado oil
- 2 lbs. frozen mixed vegetables (corn, green beans, carrots, peas), thawed
- 2 (1 lb.) bags steam-in-a-bag fresh cauliflower
- 4 tbsp. plant butter
- 32 oz. vegetable broth
- 2 cups water, divided
- 2-3 tsp. sea salt
- 1/2 tsp. black pepper
Instructions
- 1Place the onion, celery, and avocado oil in a pot over medium heat on the stove, stirring occasionally.
- 2While the vegetables cook, prepare the cauliflower in the microwave according to package instructions.
- 3Pour 1 cup water into a blender, add 1 bag of cooked cauliflower, and puree until smooth. Add the plant butter and the remaining bag of cauliflower, and puree again until smooth.
- 4Add the pureed cauliflower, vegetable broth, and remaining 1 cup water to the pot with the onion and celery, and stir well.
- 5Add the mixed vegetables, salt, and pepper. Cover and continue cooking for about 10 minutes. Serve hot.
Storage & Reheating
Make-ahead (up to 7 days): store in a large container or a slow cooker. Reheat on low for 3-4 hours or high for 1-2 hours, then hold on low for serving. Freezer instructions: distribute into mason jars or freezer-safe containers, cool completely, cover, and freeze. Thaw before reheating on the stove or in the microwave.
Love this recipe? You'll love What's For Dinner? Cookbook
Over 115 quick, easy recipes for real weeknight dinners — built for beginners and experienced cooks alike who just want a good meal on the table without the fuss.
