** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This recipe is not difficult. With familiar ingrediants you probably already have on hand,it,s a new way to use instant mashed potatoes and to use up any left over cheese you might have in the fridge.
2. Add onion and green pepper; cook and stir until softened, about 5 minutes.
3. Stir in milk, chicken broth and black pepper; bring to a boil.
4. Stir in potato flakes; cook and stir until thickened, about 1 minute.
5. Set aside 1 tablespoon each Cheddar and Bleu cheese for later use.
6. Stir in remaining Cheddar and Bleu cheeses; Heat until melted, about 1 minute.
7. Just before serving, sprinkle with reserved Cheddar and Bleu cheeses.
8. Makes about 4 1/2 cups chowder, about 4 servings.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Bell Pepper, MSG, Potato, Poultry, Cheese, Alcohol, Onion allergies.
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