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| 1 Esslöffel | butter |
| 3/4 Tasse | onion chopped |
| 1/2 Tasse | green bell pepper chopped |
| 3 Tasse | Low-fat milk |
| 1 Tasse | chicken broth |
| 1/8 Teelöffel | black pepper ground |
| 1 1/4 Tasse | Instant mashed potato flake (not granules) |
| 3 Esslöffel | Crumbled bleu cheese, divided |
| 1/3 Tasse | Sharp cheddar cheese, grate |
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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.
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