Cheesy Potato Bell Pepper Chowder

A belly-warmer! Makes a lot, but is easily halved. Serving size is a guess.

• Ready In: 45 mins
• Serves: 10

Ingredients

• 4  tablespoons butter
• 1  cup  chopped onion
• 1  cup  chopped green bell pepper
• 1  cup  chopped red bell pepper
• 3 -4  garlic cloves, minced
• 1⁄4 cup flour
• 6  cups chicken broth
• 3  large baking potatoes, peeled and finely diced
• 1  teaspoon  chopped chives
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups half-and-half, can use milk
• 1  cup  shredded cheddar cheese, heaping
• 1  cup  shredded swiss cheese, heaping
•  salt, to taste

Directions

1. In a large soup pot, melt butter. Add onion, bell peppers and garlic and sauté until tender.
2. Briskly stir in the flour.
3. Add the chicken broth and stir well.
4. Stir in the potatoes, chives and pepper; bring to a soft boil. Reduce heat and gently simmer for about 20 minutes or until potatoes are tender. *Stir FREQUENTLY to prevent sticking on bottom.
5. Add half and half and cheeses; stir constantly until cheese is melted.
6. Add salt; if needed to taste.
7. Serve.