Broccoli, Red Pepper and Cheddar Chowder

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.


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