Broccoli, Red Pepper and Cheddar Chowder
- 1 small head broccoli, bottom trimmed off, finely chop remaining stalk, and separately cut florets into small pieces.
- 1 large potato cut into small cubes
- 3 cups chicken broth
- 1 onion, chopped
- 1 red pepper, diced
- 2-3 cloves of garlic, minced
- 2 tbs butter
- Salt and pepper to taste
- 1 tsp Dijon mustard
- 1 tsp cumin
- 2 tbs flour
- ¾ cup milk, ½ and ½ or for you decadents, cream
- 1 ½ cups freshly grated cheddar
- Dash of nutmeg
Cook potato, onion, pepper, broccoli and garlic in butter with a splash of olive oil over moderate heat, stirring, until softened. Add seasonings, mustard and flour and cook, stirring 2-3 minutes. Add chicken broth and simmer, partially covered, until potatoes are tender. Puree 2 cups of the soup in the blender, add back to pot, stir in cheese and milk, heat through and serve.