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    You are in: Home / Recipes / Broccoli, Red Pepper, and Cheddar Chowder Recipe
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    Broccoli, Red Pepper, and Cheddar Chowder

    Broccoli, Red Pepper, and Cheddar Chowder. Photo by *Parsley*

    1/2 Photos of Broccoli, Red Pepper, and Cheddar Chowder

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    35 mins

    45 mins

    fallenrunner's Note:

    This was adapted from Gourmet's recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 27, 2013

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Broccoli, Red Pepper, and Cheddar Chowder

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 251.5
     
    Calories from Fat 66
    26%
    Total Fat 7.4 g
    11%
    Saturated Fat 4.3 g
    21%
    Cholesterol 20.2 mg
    6%
    Sodium 889.9 mg
    37%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 4.7 g
    18%
    Sugars 6.9 g
    27%
    Protein 16.4 g
    32%

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