Cauliflower chowder with smoked cheese
- Preparation 40 min
- Cooking 1 h
- Servings 4 to 6
- Freezing Absolutely
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🥣 Creamy, smoky and deeply comforting
What was supposed to be a simple puréed soup slowly turned into a smoked cheese cauliflower chowder… and honestly, no regrets. Rich texture, roasted vegetables, flavorful sausage and smoked cheese with the rind, everything comes together for a truly legendary meal-in-a-bowl. This is the kind of soup that warms you up when cold weather hits and makes you want to mop the bowl clean.
Perfect for chilly days, this chowder is filling without being heavy, packed with flavor and freezes beautifully. A solid recipe to keep on hand for nights when comfort is non-negotiable.
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🧀 Always keep the cheese rind
The rind adds deeper, more complex flavors and enhances the smoky profile once fully melted into the soup.
🥔 Take the time to roast the vegetables properly
Roasting the potatoes and cauliflower develops caramelized flavors that create a much richer base than boiling alone.
🥓 Choose a sausage with character
Smoked, fennel-forward or lightly spiced sausages add savory depth that supports the cream and cheese without overpowering the cauliflower.
🥣 Adjust the texture to your liking
For a thicker, heartier chowder, gently mash a few vegetable pieces directly in the pot before serving.
❄️ Freeze smart for busy weeks
Freeze in individual portions for quick, satisfying meals. Your weeknights will thank you.
Ingredients
- 2 cups diced yellow potatoes
- 1 cauliflower, cut into medium florets
- Olive oil
- 1 1/2 teaspoons Italian spices
- 1 small yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 90 g Le Coup de Grâce beer and fennel sausage, cut into small cubes
- About 2 cups chicken broth
- 237 ml 15% country-style cream
- 200 g smoked Le Classique Fumé cheese WITH THE CRUST (fromagerie Bergeron), grated
- Finely chopped fresh chives, for serving
- Salt and pepper from the mill
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Preparation
- Preheat the oven to 400 °F.
- Place the potatoes and cauliflower on the baking sheet and add a good drizzle of olive oil. Sprinkle with 1 teaspoon Italian spice, season generously with salt and pepper and mix.
- Place in the oven and bake for 30 minutes. Stir halfway through cooking. Remove from the oven and set aside.
- In a large saucepan heated over medium heat, put the onion, garlic, sausage and add a good drizzle of olive oil. Cook for 5 minutes, stirring constantly.
- Add the roasted vegetables, the rest of the Italian spices, cover with the chicken broth then season with salt and pepper generously. Mix well.
- Bring to a boil, reduce heat to low and cover. Simmer for 20 minutes.
- Add the cream, cheese and mix. Cook, stirring constantly, 3 to 5 minutes, to melt the cheese. Taste and adjust the seasoning! Garnish with chives and serve with a baguette.
Broccoli works very well, with a slightly stronger flavor.
Yes, that’s normal. Add a little broth or cream when reheating.
Up to 4 days in the refrigerator and 3 months in the freezer.
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