Prepare Thyme Bundle: Begin by gathering fresh thyme and tying the sprigs together with kitchen string, creating a neat bundle to add flavor later.

Combine Ingredients: In a large pot, combine the chopped cauliflower, diced yellow potatoes, sliced carrots, diced celery, and low sodium chicken broth. Add the bay leaves, thyme bundle, garlic salt, onion powder, and kosher salt. Stir gently, then heat the mixture over medium-high heat until it comes to a rolling boil.

Cook Vegetables: Once boiling, reduce the heat to low and cover the pot. Let your chowder simmer for about 20 minutes, or until the vegetables are tender.

Make Beurre Manie: While the vegetables are cooking, mix soft butter with all-purpose flour to create a smooth paste known as Beurre Manie.

Blend & Return: After 20 minutes, carefully remove the bay leaves and thyme bundle from the pot. Using an immersion blender, blend about 3 cups of the soup until smooth, leaving some chunky pieces for texture.

Add Milk & Protein: Stir in the milk and leftover rotisserie chicken or turkey into the blended soup. Increase the heat slightly to bring the mixture to a low simmer.

Incorporate Beurre Manie: Gradually add the Beurre Manie mixture into the chowder while stirring continuously.

Finish with Cheese: Finally, stir in the shredded sharp cheddar cheese until it melts completely, creating a velvety finish to your chowder.