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- Prep Time: None minutes
- Cook Time: None minutes
- Yield: Serves: 6
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Broccoli, Red Pepper and Chipotle Cheddar Chowder
Ingredients
- 1 lb. broccoli
- 1 large potato, peeled and diced
- 1 large onion, chopped
- 1 red bell pepper, 1/2-inch dice
- 1 clove garlic, finely chopped
- 2 Tbsp. unsalted butter
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. dry mustard
- 2 Tbsp. flour
- 3/4 cup heavy cream
- 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Chipotle Cheddar Cheese
Directions
- Cut broccoli into 1-inch pieces. Set stems aside and 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, and then drain. Reserve 3 cups cooking water for chowder.
- 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 constantly, for 2 minutes.
- Add reserved cooking water and simmer, covered, stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
- Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
