Dinner for a Cold Night: Broccoli, Red Pepper and Cheddar Chowder

I came across this recipe a few days ago while perusing Epicurious. While the original called for a large russet potato, I used two medium sweet potatoes instead. I also added a smidge more cheese and a dash of hot sauce. And for my last change, I thought Parmesan gave it a nice flavor.

Broccoli, Red Pepper and Cheddar Chowder
Based on a recipe from Gourmet Magazine
1 small head broccoli
2 medium sweet potatoes, peeled
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
2 large garlic clove, minced
2 tbsp unsalted butter
1 cup chicken broth
1 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
1 tsp dry mustard
2 tbsp all-purpose flour
3 tbsp grated Parmesan
2 cups sharp Cheddar, coarsely grated
Dash or two of Tabasco or other hot sauce
Optional: 1/4 cup heavy cream

Discard the tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a 2 cups of lightly salted, boiling water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve the cooking water.

Peel potatoes and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems and garlic in butter in a 3- to 4-quart heavy 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 1 cup chicken stock and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cheeses and continue to cook, stirring, until cheese is melted. Hit it with the hot sauce.

Purée about 3/4 of the chowder in a blender or food processor until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Taste and adjust seasonings. Stir in cream if that’s your intention. I chose not to, but that’s just me. Ladle into bowls and enjoy with some crackers.