Cauliflower and Smoked Cheddar Chowder

3:10 pm on 10 June 2011


  • 1 tbsp butter
  • 1 tbsp soy oil
  • 1 small onion, peeled & finely chopped
  • 1 - 2 cloves garlic, peeled & finely chopped
  • 1 head cauliflower, cut into small-ish pieces
  • 500ml milk
  • 250 ml cream
  • 250g smoked cheddar cheese, grated
  • 1 tsp butter
  • 8 - 12 fresh scallops
  • sea salt and white pepper


Heat the butter with the oil in a heavy, solid bottomed pot. DO NOT allow the butter to color.

Saute the onion and garlic until they become glassy and slightly transparent – again, NO COLOUR.

Add the cauliflower, the milk and half the cream and bring to a gentle simmer.

Once the cauliflower is tender, puree the chowder in a blender or food processor until it's very smooth.

Pass through a fine sieve into a clean pot and bring back to a gentle simmer

Add the remaining cream and adjust the seasoning with sea salt and white pepper

Bring back to a gentle simmer.

Meanwhile, sauté the scallops in a little butter until they are tender – a little color would be good now.

Remove the pot from the heat and whisk the cheese into the hot chowder.

Dish the chowder into 4 service bowls. Arrange the scallops on top of each portion before serving.

From Afternoons with Jesse Mulligan

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