Smoked cheese cauliflower chowder

  • Preparation 40 min
  • Cooking 1 h
  • Servings 4 to 6
  • Freezing Absolutely



  • 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



  • 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.