Broccoli, Red Pepper, And Cheddar Chowder
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 small
Broccoli (head 1/2 pound)1 large
Potato (boiling 1/2 pound)1 large
Onion (chopped)1 large
Garlic (clove, finely chopped)2 tbsps
Unsalted Butter1 tsp
Ground Cumin1 tsp
Salt1 tsp
Black Pepper1 tsp
Dry Mustard2 tbsps
All-Purpose Flour3 cup
Heavy CreamDirections:
1
Discard tough lower third of broccoli stem
2
Peel remaining stems 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
6
Reserve 3 cups cooking water for chowder
7
Peel potato and cut into 1/2-inch cubes
8
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
9
Add cumin, salt, pepper, and mustard and cook, stirring 1 minute
10
Add flour and cook, stirring, 2 minutes
11
Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes
12
Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper
13
Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot
14
Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes