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

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.