Instructions

1. Heat 3 Tbsp. unsalted butter in a medium pot over medium heat. Add in the garlic until fragrant, then add in the chopped onion, thyme, and salt and cook, stirring occasionally, until onion is translucent, 6–8 minutes.
2. Sprinkle flour over onion mixture and cook, stirring, 1 minute to toast lightly. Add the chopped cauliflower and potatoes, heavy cream, and 5 cups of water. Bring to a simmer and cook, stirring occasionally, until cauliflower and potatoes are tender and liquid is slightly thickened, 20–25 minutes.
3. Meanwhile, heat remaining 2 Tbsp. unsalted butter in a medium skillet over medium. Cook oyster crackers, tossing or stirring often, until golden brown in spots, about 5 minutes. Remove from heat, sprinkle in Old Bay seasoning, and toss until crackers are evenly coated.
4. If using, put a few spoonfuls of chowder into a bowl with your miso and stir to dissolve the miso. Stir back into chowder in the pot. Remove from heat and season with more salt if needed and freshly ground pepper. If it’s too thick, add a splash or so of hot water to loosen.
5. Ladle chowder into bowls. Top each with a handful of seasoned crackers.