Broccoli, Red Pepper, and Cheddar Chowder

This is a good twist to regular broccoli cheese soup. You can leave some things out like the red peeper, I used onion powder the kids like that better. I also use less Cumin

only 4 servings so I double or triple it.


1 small head broccoli
1 large boiling potato (1/2 pound)
1 large onion
1 red bell pepper
1 large garlic clove, finely chopped
2 T unsalted butter
1 t. ground cumin
1 t. salt
1/4 t. black pepper (I use white)
1/2 t. dry mustard
2 T. flour
3/4 cup heavy cream (my sister in law uses skim condenced milk for less fat)
6 ounces of sharp chedder cheese (I have used mild as well just use more)

Discard tough lower third of broccoli stem. Peel reamining stems and finely chop. Cut remaining broccoli into very small florets. Cook florets in a large pot of boiling water, until just tender, 3 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 better in a 3 to 4 quart 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 (partially covered), stirring occasionally, until cheese is melted, then season with salt and pepper.

Puree about 2 cups of chowder in a blender until smooth. and return to pot. Add florets and cook over heated through,m about 2 minutes