Cheese Potato Chowder Recipe

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Cheese Potato Chowder Ingredients

1 tbsp butter
3/4 cup chopped onion
1/2 cup green bell pepper, chopped
3 cup low-fat milk
1 cup chicken broth
1/8 tsp ground black pepper
1 1/4 cup instant mashed potato flake (not g, ranules)
3 tbsp crumbled bleu cheese, divided
1/3 cup sharp cheddar cheese, grate

A Recipe for
Cheese Potato Chowder

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

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John Thorne, American food writer

This Cheese Potato Chowder recipe is one of many in our Cheese Category.

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This Recipe for Cheese Potato Chowder is one of thousands in the Recipes-to-go Cheese Cookbook.

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Cheese Potato Chowder Recipe
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I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.
Joe E. Lewis

The hard part about being a bartender is figuring out who is drunk and who is just stupid.
Richard Braunstein

This is a recipe for Cheese Potato Chowder from the recipe cookbook of Recipes-to-go (Cheese)

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)

Cheese Potato Chowder recipe - a tasty recipe for you to add to your collection!
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Ginette Olivesi-Lorenzias

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Clifton Fadiman

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A dessert without cheese is like a beautiful woman with only one eye.
Anthelme Brillat-Savarin

Cheese Potato Chowder

When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.
Elaine Boosler

Cheese Potato Chowder 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. Makes about 4 1/2
cups chowder, about 4 servings.

Serves: 4

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Cheese Potato Chowder Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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