Recipe Index

Ingredients

• 5 tbsp unsalted butter, divided
• 1 large onion, finely chopped
• 4 stalks celery, thinly sliced
• 6 cloves garlic, finely chopped
• 2 tsp thyme, chopped
• 2 1/2 tsp kosher salt, plus more
• 1/4 cup all-purpose flour
• 1 small head cauliflower (about 1 lb), trimmed and cut into small florets
• 8 baby Yukon Gold potatoes (about 10 oz), scrubbed and cut into eighths
• 1 1/2 cups heavy cream
• 2 cups oyster crackers
• 2 tsp seafood seasoning blend
• 2 tbsp white or yellow miso
• black pepper, freshly ground
• chives or scallions, finely chopped, and lemon wedges, for serving

Method

1. Heat 3 tbsp butter in a large pot over medium heat, add onion, celery, garlic, thyme and salt and cook for 6-8 minutes until the onion is translucent and celery softened.
2. Sprinkle in flour and cook for 1 minute, add cauliflower, potatoes, cream and 5 cups water, bring to a simmer and cook for 20-25 minutes until tender and slightly thickened.
3. Heat the remaining 2 tbsp butter in a pan over medium heat and cook the crackers for about 5 minutes until golden in spots, remove from heat and toss with seasoning blend.
4. Stir the miso with a few spoonfuls of chowder in a small bowl until dissolved and stir back in, season with salt and pepper and loosen with hot water if too thick.
5. Ladle into bowls, top with crackers and chives or scallions and serve with lemon wedges.

Total: 45 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data