BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
Makes 4 servings.

1	small head broccoli (1/2 lb)
1	large boiling potato (1/2 lb)
1	large onion, chopped
1	red bell pepper, cut into 1/2-inch pieces
l	large garlic clove, finely chopped
2 tbs   butter
1 tsp	ground cumin
2 tsp   dijon mustard
2 tbs	all-purpose flour
1/2 tsp	red pepper
3/4 c	half and half
6 oz	sharp Cheddar, coarsely grated

Discard tough lower third of broccoli stem. Peel remaining stem and
finely chop. Cut remaining broccoli into very small (1-inch) florets.

Peel potato and cut into 1/2-inch cubes.

Cook potato, onion, bell pepper, broccoli stems, and garlic in
butter in a large 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 3 cups water and simmer,
partially covered, stirring occasionally, until potatoes are
tender, about 10 minutes.  

Puree about 2 cups of chowder in a blender until smooth and return
to pot. Add florets and cook 3 minutes.

Stir in cream and cheese and cook, stirring, until cheese is melted,
then season with salt and pepper.