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Ingredients: 1 Tablespoon(s) Butter 3/4 Cup(s) Chopped onion 1/2 Cup(s) Green bell pepper, chopped 3 Cup(s) Low-fat milk 1 Cup(s) Chicken broth 1/8 Teaspoon(s) Ground black pepper 1 1/4 Cup(s) Instant mashed potato flakes 3 Tablespoon(s) Crumbled bleu cheese 1/3 Cup(s) Sharp cheddar cheese, grate Directions: In medium saucepan, melt butter. Add onion and green pepper; cook and stir until softened, about 5 minutes. Stir in milk, chicken broth and black pepper; bring to a boil. Stir in potato flakes; cook and stir until thickened, about 1 minute. Set aside 1 tablespoon each Cheddar and Bleu cheese for later use. Stir in remaining Cheddar and Bleu cheeses; Heat until melted, about 1 minute. Just before serving, sprinkle with reserved Cheddar and Bleu cheeses. Makes about 4 1/2 cups chowder, about 4 servings.
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