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Broccoli, Red Pepper and Chipotle Cheddar Chowder

Prep Time: 20

Cook Time: 20

Serves: Serves: 8

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
• 1/4 tsp. black pepper
• 1/2 tsp. dry mustard
• 2 Tbsp. flour
• 3/4 cup heavy cream
• 2 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*
• 2 cups (8 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese

Directions

• 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.

• 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.

• 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.

• 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.

Tips

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