Ingredients
- 1 1/4 instant mashed potato flake
- 700 ml low-fat milk
- 240 ml chicken broth
- 90 gr onion (chopped)
- 65 gr green bell pepper
- 45 gr crumbled bleu cheese
- 38 gr sharp cheddar cheese
- 14 gr butter
- 1 gr black pepper (ground)
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 4.5 cups chowder, about 4 servings.
