Broccoli, Red Pepper, and Cheddar Chowder

Recipe by fallenrunner
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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