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.