Broccoli, Red Pepper, and Cheddar Chowder
You can never have too many main course recipes, so give Broccoli, Red Pepper, and Cheddar Chowder a try. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 37g of fat, and a total of 464 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet. Head to the store and pick up sharp cheddar, ground cumin, l garlic clove, and a few other things to make it today.
Instructions
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.
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.