Register | Log in

Recipes

Broccoli, Red Pepper and Chipotle Cheddar Chowder

 (0 Reviews)
18 people added this to their recipe box!

INGREDIENTS

  • 3/4 lb. broccoli florets
  • 1 large potato, peeled and diced
  • 1 large onion, chopped
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 clove garlic, finely chopped
  • 2 Tbsp. unsalted butter
  • 1 tsp. ground cumin
  • 1 tsp. salt
 

DIRECTIONS

  • 1

    Cook broccoli in a large pot of boiling lightly salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking. Reserve 3 cups cooking water for chowder.

  • 2

    Cook potato, onion, bell pepper and garlic in butter in a 3 to 4-quart heavy saucepan over medium heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper; cook, stirring, 1 minute. Add flour; cook, stirring constantly, 1 minute.

  • 3

    Add reserved cooking water. Bring to a boil over high heat. Reduce heat; simmer uncovered, stirring occasionally, until potatoes are tender, about 10 minutes. Mix cheese and chilies. Stir cream and 1-1/2 cups of cheese mixture into soup. Cook, stirring occasionally, until cheese is melted.

  • 4

    Puree 2 cups of soup in a blender until smooth (use caution when blending hot liquids); return to pot. Add drained broccoli; cook, stirring occasionally, until heated through, about 2 minutes. Ladle into bowls; top with remaining cheese mixture.

Broccoli, Red Pepper and Chipotle Cheddar Chowder

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 8

HELPFUL HINTS

  • *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.
 

User Reviews

Be the first to write a review

See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 349

Total Fat 27.2g

Saturated Fat 16.2g

Trans Fat 7.7g

Polyunsaturated Fat 1.0g

Cholesterol 87g

Sodium 468g

Carbohydrates 16g

Protein 12g

Dietary Fiber 3g

Vitamin A 244g

Vitamin C 76g

Calcium 319g

Iron 1g