PAMPERED CHEF LOADED BAKED POTATO CHOWDER
This is a quick and simple recipe for potato chowder. I threw in 2 cups of fresh garden broccoli into the chowder instead of serving it as a topping. The recipe tells you how to make it using Pampered Chef products, but I boiled my potatoes on the stove and heated the cream cheese and milk mixture on the stove after combining. I didn't use the microwave. I thought it needed a little something extra for flavor, and I added regular onions, garlic, and cayenne pepper to the ingredients listed below, but you decide. I also used a handful of green onions instead of 2 or 3. If you're cooking for someone who is picky about ingredients, this is the recipe for you. Recipe is posted as if you have the Pampered Chef kitchen gadgets, but keep in mind they're not required for this recipe.
Provided by AmyZoe
Categories Chowders
Time 45m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice potatoes in half lengthwise with Santoku Knife.
- Place in Deep Covered Baker.
- Pour 1/2 cup of the milk over the potatoes.
- Microwave, covered on high for 11 minutes. Remove baker from microwave.
- Move center potatoes to ends of baker and outer potatoes to center.
- Cover and microwave on high 8 to 11 minutes or until potatoes are easily pierced with a fork.
- Remove baker from microwave and coarsely mash potatoes with Mix 'N Chop.
- Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl.
- Slowly add remaining 3 cups milk, whisking until smooth.
- Add cream cheese mixture and butter to baker.
- Microwave, covered, on high 3 to 5 minutes or until mixture is hot.
- Slice green onions with Chef's Knife.
- Carefully remove baker from microwave.
- Grate cheddar cheese over chowder using Rotary Grater.
- Add green onions, salt, and black pepper and mix using Small Mix 'N Scraper until cheese is melted.
- Serve with bacon, sour cream, and broccoli, if desired.
Nutrition Facts : Calories 327.3, Fat 21.9, SaturatedFat 13.3, Cholesterol 70.8, Sodium 866.8, Carbohydrate 21.8, Fiber 1.4, Sugar 1.4, Protein 11.9
LOADED BAKED POTATO CHOWDER
Thick and satisfying, there's nothing like a hearty chowder to warm up the family.
Yield 8 cups (2 L) 6 servings of about 1 1/3 cups (325 mL)
Number Of Ingredients 9
Steps:
- Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix 'N Chop.Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix 'N Scraper® until cheese is melted. Serve with toppings, if desired.
Nutrition Facts :
LOADED BAKED POTATO SOUP
This soup tastes just like the baked potato soup they serve at Bob Evans. It goes great with a salad and some buttermilk biscuits. I use 2 packages of Oscar Mayer microwaveable bacon instead of frying regular bacon and it is just as good.
Provided by kristylee1979
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Bake potatoes in oven until done; let cool. Peel and cut potatoes into bite size pieces.
- 2. In a large pot on medium heat, melt butter. Add flour and stir until blended.
- 3. Increase heat to medium-high, slowly adding milk until mixture is almost to a boil.
- 4. Add potatoes, green onions and bacon.
- 5. Stir in cheese and sour cream.
- 6. Salt and pepper to taste.
- 7. Heat until cheese is melted; serve.
Nutrition Facts : Calories 813.8, Fat 50.5, SaturatedFat 26.8, Cholesterol 152.5, Sodium 1340.3, Carbohydrate 54.8, Fiber 3.5, Sugar 3.3, Protein 36
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