Broccoli, Red Pepper, and Cheddar Chowder

By KennySD

Ingredients

• 1 small head Broccoli (1/2 lb)
• 1 large boiling Potato (1/2 lb)
• 1 large Onion, chopped
• 1 red Bell Pepper, cut into 1/2-inch pieces
• 1 large Garlic clove, finely chopped
• 2 tbl unsalted Butter
• 1 tsp ground Cumin
• 1 tsp Salt
• 1/4 tsp black Pepper
• 1/2 tsp dry Mustard
• 2 tbl all-purpose Flour
• 3/4 cup Heavy Cream
• 6 oz Sharp Cheddar, coarsely grated (1 1/2 cups)

Preparation

Step 1

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, then season with salt and pepper.

Puree about 2 cups of chowder in a blender until smooth (use caution when
boiling hot liquids) and return to pot. Add florets and cook over moderate heat,stirring occasionally, until heated through, about 2 minutes.