Cheese Potato Chowder

Recipe Ingredients

1 tablespoon	15ml	Butter
3/4 cup	46g / 1.6oz	Chopped onion
1/2 cup	73g / 2.6oz	Green bell pepper - chopped
3 cups	711ml	Low-fat milk
1 cup	237ml	Chicken broth
1/8 teaspoon	0.6ml	Ground black pepper
1 1/4 cups	296ml	Instant mashed potato flake - (not granules)
3 tablespoons	45ml	Crumbled bleu cheese - divided
1/3 cup	48g / 1.7oz	Sharp cheddar cheese - grate

Recipe Instructions

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.

Source:
Ann Kaye and Hetty Rance

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