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Broccoli, Red Pepper, and Cheddar Chowder

Broccoli, Red Pepper, and Cheddar Chowder created by Parsley

This was adapted from Gourmet's recipe.

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

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

@fallenrunner
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@fallenrunner
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"This was adapted from Gourmet's recipe."
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  1. Amber
    Pretty good! I skipped the pureeing part, but maybe I'll try it next time.
    Reply
  2. Parsley
    Broccoli, Red Pepper, and Cheddar Chowder Created by Parsley
    Reply
  3. Parsley
    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!
    Reply
  4. RenoFoodie
    Broccoli, Red Pepper, and Cheddar Chowder Created by RenoFoodie
    Reply
  5. RenoFoodie
    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.
    Reply
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