Broccoli Chowder

This soul warming recipe comes from our good friends at Tantre Farm in Chelsea, MI.

Broccoli, Red Pepper, & Cheddar Chowder

16 oz Locavorious frozen broccoli, chopped
12 oz Locavorious frozen peppers, chopped
large potato, chopped
large onion, chopped
2 T fresh thyme, minced
2 garlic cloves, minced
2 T butter
t cumin
t salt
1/4 t pepper
1/2 t dry mustard
2 T all purpose flour
3/4 c heavy cream
6 oz (1 1/2 c) sharp Cheddar, coarsely grated

Boil 4 c water in sauce pan. Add broccoli and cook until just fork tender. Drain and reserve cooking liquid. Let broccoli cool and cut into small chunks. Set aside.

Heat stock pot with butter. Cook potato, onion, peppers, thyme, and garlic over medium heat until onion is softened, 8-10 minutes. Add cumin, salt, pepper, and mustard. Mix for one minute. Add flour and mix for two more minutes. Add 3-4 c broccoli cooking liquid and simmer, partially covered, for about 10 minutes or until potatoes are tender. Add cut broccoli. Stir in heavy cream and cheese and cook until cheese is melted. Season with salt and pepper. Puree about 2 c of chowder in a blender until smooth. (Use caution when blending hot liquids!) Return to pot. Mix together and serve.

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