Ingredients
- 5 tablespoons butter, divided (unsalted)
- 1 onion, chopped
- 4 celery stalks, sliced
- 6 garlic cloves, chopped
- 2 teaspoons thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1/4 cup flour
- 1 pound cauliflower, trimmed and cut into florets (this is one small head)
- 10 ounces Yukon gold potatoes, baby, scrubbed and cut into eighths
- 1 1/2 cups heavy cream
- 2 cups oyster crackers
- 2 teaspoons Old Bay Seasoning
- 2 tablespoons Miso (white or yellow)
- Pepper
- Chives, chopped (garnish)
- Lemon wedges (garnish)
How to Make
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Step 1: In a dutch oven or pot over medium heat heat 3 tablespoons butter. After it melts add the next 5 ingredients (onion-salt) and 5 cups water and bring to a simmer and cook stirring occasionally for 20-30 minutes or until vegetables are tender and liquid is thickened.
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Step 2: Meanwhile in a skillet over medium heat heat 2 tablespoons butter and then add the oyster crackers, stirring for 5 minutes. Remove from heat and sprinkle in the old bay seasoning; toss.
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Step 3: In a small cup or bowl add the miso and a few spoonfuls of the chowder and stir to dissolve the miso. Stir mixture into the chowder in the pot. Remove from heat and season with salt and pepper if desired.
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Step 4: Ladle chowder into bowls and top with a handful or so of the seasoned crackers along with some chives if desired. Serve with lemon wedges, if desired.
We hope you enjoy this recipe!
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