Recipe: Cheese Potato Chowder

CHEESE POTATO CHOWDER

Yield: 4 servings

1 tb Butter
3/4 c Chopped onion
1/2 c Green bell pepper, chopped
3 c Low-fat milk
1 c Chicken broth
1/8 ts Ground black pepper
1 1/4 c Instant mashed potato flakes (not granules)
3 tb Crumbled bleu cheese,divided
1/3 c 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 4 1/2 cups chowder, about 4
servings.