Broccoli, Red Pepper, and Cheddar Chowder

Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

This was adapted from Gourmet's recipe.

Ingredients Nutrition


  1. Discard tough lower third of broccoli stem.
  2. Peel remaining stem and finely chop.
  3. Cut remaining broccoli into very small (1-inch) florets.
  4. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes.
  5. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain, reserve 3 cups cooking water for chowder.
  6. Peel potato and cut into 1/2-inch cubes.
  7. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes.
  8. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute.
  9. Add flour and cook, stirring, 2 minutes.
  10. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes.
  11. Stir in cream and cheese and cook, stirring, until cheese is melted; season with salt and pepper.
  12. Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot.
  13. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.


Most Helpful

Very good. I loved the flavor and color that the red bell pepper added. I reserved some red pepper pieces as well as the flowerets to remian unpureed. I was concerned about the cumin, but it did not overpower the soup at all. I used fat free half and half in place of 2% milk, but that is all I changed. Thanx for posting!

*Parsley* January 27, 2013

Made this with 3/4 cup heavy cream and 8oz of cheese per the original recipe. Cooking time is a little longer well... if you want cooked broccoli. I don't like "al dente" vegi's in my soup.

RenoFoodie November 28, 2012

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