Cheddar Chowder With Red Pepper

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A hearty cheesy chowder to warm up even the coldest nights.

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Steps

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Peel potato and cut into 1 / 2-inch cubes.

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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.

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Add cumin , salt , pepper , and mustard and cook , stirring , 1 minute.

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Add flour and cook , stirring , 2 minutes.

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Add water and simmer , stirring occasionally , until potatoes are tender , about 10 minutes.

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Stir in cream and cheese and cook , stirring , until cheese is melted , then season with salt and pepper.

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

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Cook over moderate heat , stirring occasionally , until heated through , about 2 minutes.

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Ingredients

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head broccoli, boiling potato, onion, red bell pepper, garlic clove, unsalted butter, ground cumin, salt, black pepper, dry mustard, all-purpose flour, heavy cream, sharp cheddar cheese, water