Cheese potato chowder
4 servings
Ingredients
| Quantity | 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 |
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 4½ cups chowder, about 4 servings.