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Home -> Soups & Stuff -> Soups

Broccoli, Red Pepper and Cheddar Chowder Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
8 ounces broccoli florets
8 ounces cubed potato
1 large onion, peeled and chopped
1 large red bell pepper, stemmed, seeded and chopped
1 large clove garlic, peeled and minced
2 tbsp. butter
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 tbsp. all purpose flour
3/4 cup heavy or whipping cream
1 1/2 cups grated sharp cheddar cheese

Directions
Heat a large saucepan of lightly salted water to a boil. Add broccoli florets and boil until crisp-tender, about 3 minutes. Drain broccoli, reserving 3 cups water, and cool under cold running water. Drain again. Combine butter, potato, bell pepper, onion and garlic in a large pot. Cook 8 to 10 minutes, stirring occasionally, until onion is tender. Add cumin, salt, pepper and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Stir in reserved cooking water and heat to a simmer. Simmer 10 to 15 minutes until potato is tender. Add cream and cheddar and stir until cheese is melted. Transfer 2 cups soup to a blender and puree until smooth. Return pureed soup to pot and stir in broccoli. Simmer 5 to 10 minutes until broccoli is tender.

Serves 4 to 6.



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