Broccoli, Red Pepper, and Cheddar Chowder |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This was adapted from Gourmet's recipe. 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 |
Directions:
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. Purée 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.
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