Broccoli, red pepper, and cheddar chowder from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • breakthroughc on April 08, 2022

    This was a very good broccoli and cheese soup. It was cheesy, but not thick. I used half and half instead of cream and added a Tablespoon of bouillon to the water. The only change I would make next time is to cut the amount of cumin in half, I thought it was a little out of balance with the other flavors. Will definitely make again. Hubby loved it.

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