Broccoli, Red Pepper, And Cheddar Chowder Recipe

Name: Broccoli, Red Pepper, And Cheddar Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli (.5 lb); 1 large potato (.5 lb); 1 large onion, chopped; 1 red bell pepper, chopped; 1 garlic clove; 1 tablespoon unsalted butter; 1 teaspoon ground cumin; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dry mustard; 2 tablespoons all-purpose flour; 3/4 cup 2% low-fat milk; 6 ounces 2% cheddar cheese

Servings: persons

2 cups broccoli (.5 lb)
1 large potato (.5 lb)
1 large onion, chopped
1 red bell pepper, chopped
1 garlic clove
1 tablespoon unsalted butter
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
2 tablespoons all-purpose flour
3/4 cup 2% low-fat milk
6 ounces 2% cheddar cheese

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
Puree 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.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups broccoli (.5 lb), 1 large potato (.5 lb), 1 large onion, chopped, 1 red bell pepper, chopped, and more.

Yes, Broccoli, Red Pepper, And Cheddar Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli, Red Pepper, And Cheddar Chowder

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