Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter |
¾ cup | Chopped onion |
½ cup | Green bell pepper, chopped |
3 cups | Low-fat milk |
1 cup | Chicken broth |
⅛ teaspoon | Ground black pepper |
1¼ cup | Instant mashed potato flake (not granules) |
3 tablespoons | Crumbled bleu cheese, divided |
⅓ cup | Sharp cheddar cheese, grate |
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 4½ cups chowder, about 4 servings.