Wednesday, February 5, 2014

Loaded Baked Potato Chowder

This is the recipe that was demonstrated at the recent Pampered Chef Party I hosted in January.  It is super easy to make and doesn't take more than 30 minutes start-to-finish since you make it using the microwave.  I mention a few Pampered Chef tools in the directions but you don't need them to make this recipe.  This filling, quick chowder is perfect on a cold night to warm your family up in a hurry!

Whatcha Making Wednesday: Loaded Baked Potato Chowder
Recipe courtesy of Pampered Chef


  • 3 large baking potatoes (roughly 2 1/2 pounds)
  • 3 1/2 cups milk, divided
  • 4 ounces cream cheese (you can omit this if you want to make a lighter version)
  • 2 T butter
  • 2-3 green onions, sliced
  • 4 ounces sharp cheddar cheese, grated (4 ounces give or take...we did way more!)
  • 1 1/2 tsp salt (I added this amount but think it needs a little more next time I make it)
  • 1/2 tsp pepper
  • Optional toppings: chopped bacon, sour cream

  1. Slice potatoes in half lengthwise.  Place in a microwave safe dish that has a lid (you can use the Deep Covered Baker or Rock and Crok here if you have them).  Pour 1/2 cup milk over potatoes.  Microwave on HIGH for 11 minutes and test potatoes for doneness by sticking them with a fork!  If they need more time, rotate potatoes from top to bottom, or outside of dish to inside and cook on HIGH another 8-11 minutes.  Coarsely mash potatoes (with the Mix'N chop if you have it).
  2. Whisk cream cheese until smooth.  Add remaining 3 cups milk whisking until smooth.  Add mixture to potatoes.  Microwave on HIGH 3-5 minutes or until hot.  
  3. Remove from microwave.  Ladle chowder into bowls and top with green onion, chopped bacon and shredded cheese.
Note: I cooked one pound of bacon in the oven (375 for 40 minutes for crispy bacon) two days before I made this recipe and then used the bacon in three different meals - twice for breakfast and then this dinner meal.  Now that I have two children and have found that the dinner hour can be uber stressful so I try to cook once and then use that material several times if possible.  Case in point - the bacon for this recipe.  I also do this often with ground beef.

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