Cheese Potato Chowder
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
butter
|
|
¾ | cup |
onions
chopped |
|
½ | cup |
green bell peppers
chopped |
|
3 | cups |
milk, low-fat
|
|
1 | cup |
chicken broth
|
|
⅛ | teaspoon |
black pepper
ground |
|
1 ¼ | cups |
mashed potatoes
instant flake |
|
3 | tablespoons |
blue cheese
divided |
|
⅓ | cup |
cheddar cheese, very old, sharp
grated |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
butter
|
|
177 | ml |
onions
chopped |
|
118 | ml |
green bell peppers
chopped |
|
7.1E+2 | ml |
milk, low-fat
|
|
237 | ml |
chicken broth
|
|
0.6 | ml |
black pepper
ground |
|
296 | ml |
mashed potatoes
instant flake |
|
45 | ml |
blue cheese
divided |
|
79 | ml |
cheddar cheese, very old, sharp
grated |
Directions
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.