Broccoli, Red Pepper, And Cheddar Chowder

Recipe Ingredients

1		Small head broccoli - (1/2 lb)
1		Boiling potato - (1/2 lb) (large)
1		Onion - chopped (large)
1		Red bell pepper - cut 1/2" pieces
1		Garlic clove - finely chopped (large)
2 tablespoons	30ml	Unsalted butter
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Dry mustard
2 tablespoons	30ml	All-purpose flour
3/4 cup	177ml	Heavy cream
1 1/2 cups	355ml	Coarsely-grated sharp Cheddar - (6 oz)

Recipe Instructions

Discard tough lower third of broccoli stem. Peel remaining stems 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 blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9777) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.