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.