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.