I used nature’s produce as a natural thickener in the form of potatoes and cauliflower instead of the traditional floured roux to keep it gluten-free. With the helping hand of my favorite immersion blender that makes me feel like an invincible Chuck Norris in the kitchen, I can create a totally velvety chowder texture packed with secret health benefits my daughter just doesn’t need to know about.

If you don’t have an immersion blender on hand, a traditional blender will work just fine. But be sure to vent the lid when you blend as hot liquid tends to explode when it’s blended with a closed lid. Take it from me, two replaced computer keyboards have proven my point.

To keep in the whole foodie / #MeatlessMonday vein, and to give yet another jolt of texture and protein, I added the super whole food Quinoa, making creating a soup that’s rich in flavor and healthy for the mind and soul.

One word about the quinoa, it will soak in all of that lovely chowder soup-y-ness, so if you prefer yours a little thinner, add the quinoa at the end. If you prefer it a little thicker, cook it with the quinoa a little longer and let the little pearls go to work.