Broccoli, Red Pepper and Cheddar Chowder
Main Dishes
Gluten Free
Vegetarian
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![]() GLAD Big Bowl (6 cups) Broccoli, Red Pepper and Cheddar Chowder Serves: 4 Adapted From: Epicurious Ingredients: Directions: Cut off lower 1/3 of broccoli stem and discard. Peel remaining stem and finely chop. Cut remaining broccoli into small, 1 inch florets. Cook florets in a large pot of boiling salt water until tender, about 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain and set aside. Reserve 3 cups of cooking water for chowder. Peel potato and cut into 1/2 inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in a large pot over medium heat, stirring occasionally, 8-10 minutes. Add cumin, salt, pepper, and mustard and cook for 1 minute. Add rice flour and cook for 2 minutes. Add reserved cooking water and simmer, partially covered, until potatoes are tender, about 15-20 minutes. Stir occasionally. Add in cream and cheese and cook, stirring until cheese is melted. Season with salt and pepper. Puree soup. Add broccoli florets and cook over med heat, about 2 minutes. |