Stir in ‘cauliflower snow’, very finely chopped cauliflower.
Whilst that’s cooking you can put your stock cube into a large container with your flour alternative and blend with 1 pint of warm water.
Whisk until thick and silky, add to your soup and mix until thickened!
Bring your warm soup to a boil; reduce heat and simmer until no firm vegetable chunks can be felt, about 8-10 minutes; season with salt and pepper, to taste.
If the chowder is too thick, add more water as needed until desired consistency is reached.
Serve immediately, garnish with paprika.