Best Broccoli Red Pepper And Cheddar Chowder Recipes

Broccoli, Red Pepper, and Cheddar Chowder image

Yield Makes about 6 cups or 4 servings

Number Of Ingredients 13

1 small head broccoli (1/2 pound)
1 large boiling potato (1/2 pound)
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
l large garlic clove, finely chopped
2 tablespoons 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 heavy cream
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Steps:

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.

Broccoli, Red Pepper, and Cheddar Chowder image

Provided by fallenrunner

Categories Chowders

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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; 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.