| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Meats | Soups, Vegetables, Cheese/eggs | 4 | Servings | |
INGREDIENTS
| 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 flake (not granules) |
| 3 | tb | Crumbled bleu cheese, divided |
| 1/3 | c | Sharp cheddar cheese, grate |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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