Cheddar Chowder With Red Pepper Recipe

Name: Cheddar Chowder With Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head broccoli, chopped; 1 large boiling potato; 1 large onion, chopped; 1 red bell pepper, cut into 1/2-inch pieces; 1 large garlic clove, finely chopped; 2 tablespoons unsalted butter; 1 teaspoon ground cumin; 1 teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon dry mustard; 2 tablespoons all-purpose flour; ¾ cup heavy cream; 6 ounces sharp cheddar cheese, coarsely grated; 3 cups water

Servings: persons

1 small head broccoli, chopped
1 large boiling potato
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
1 large garlic clove, finely chopped
2 tablespoons unsalted butter
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon dry mustard
2 tablespoons all-purpose flour
¾ cup heavy cream
6 ounces sharp cheddar cheese, coarsely grated
3 cups water

1
Peel potato and cut into 1/2-inch cubes.
2
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.
3
Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute.
4
Add flour and cook, stirring, 2 minutes.
5
Add water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes.
6
Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
7
Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot.
8
Cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 small head broccoli, chopped, 1 large boiling potato, 1 large onion, chopped, 1 red bell pepper, cut into 1/2-inch pieces, and more.

Yes, Cheddar Chowder With Red Pepper 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.

That's it — enjoy your meal!

Cheddar Chowder With Red Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions