Broccoli Red Pepper And Cheddar Chowder

---

This was adapted from gourmet's recipe.

---

Steps

---

Discard tough lower third of broccoli stem.

---

Peel remaining stem and finely chop.

---

Cut remaining broccoli into very small 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 , 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.

---

Pure about 2 cups of chowder in a blender until smooth and return to pot.

---

Add flore.

---

Ingredients

---

broccoli, potato, onion, red bell pepper, garlic clove, unsalted butter, ground cumin, salt, black pepper, dry mustard, all-purpose flour, 2% low-fat milk, 2% cheddar cheese