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Cooked by: Chef / Last Modified: 7/12/2008 / Base: Vegetables / Number of Servings: 4 |
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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.
| 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 |
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