More Help Needed - Loaded Baked Potato Chowder

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Discussion Overview

This thread discusses strategies for preparing Loaded Baked Potato Chowder for a larger group, with participants sharing their personal experiences and suggestions on how to adjust the recipe and manage cooking logistics during a show.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses concern about cooking for 14-16 guests and seeks advice on doubling the recipe.
  • Another participant suggests enlarging the recipe by 50% instead of doubling it, providing specific measurements for ingredients.
  • Several users mention the importance of serving smaller portions and suggest preparing a second simple recipe to accompany the chowder.
  • One participant shares their experience of preparing additional food when expecting a larger crowd, noting that it turned out to be unnecessary as fewer guests attended.
  • Another participant describes their method for making Garlic Parmesan Biscuit Bites to serve alongside the chowder, detailing their approach to the recipe.
  • One participant shares a tip about preparing two batches of chowder for a birthday party, indicating that both were well-received.
  • Another participant mentions adding garlic to the chowder and shares when they incorporate it into the cooking process.

Areas of Agreement / Disagreement

Views differ on whether to double the recipe or enlarge it by 50%, with some participants advocating for the latter. There is no clear consensus on the best approach to take.

Contextual Notes

Participants share their personal experiences with cooking for larger groups, highlighting various methods and adjustments made to the chowder recipe based on the number of guests.

Who May Find This Useful

Consultants looking for insights on managing larger cooking demonstrations and those interested in recipe adjustments for group settings may find this discussion helpful.

kcjodih
kcjodih
Gold Member
Messages
3,391
My host for tomorrow left a message on my machine that she has 14-16 guests coming now. She'd like me to double the chowder. I planned on following Becky's and Amanda's outlines combined but now don't know what to do. I've never made this at a show and only have one DCB. My director is in the Bahamas.

Any idea how to do this and still make it flow and make it relatively quick?

Please, please help!! (Can you tell I'm freaking out?!)

I'm on my way to drive 8 15 yo girls to a bowling party for my daughter and they're all coming back here later for a non sleep over so I'll check back in then since I won't be sleeping anyway.

Thanks for any and all help!
 
Well I wouldn't double the recipe- but I would enlarge it by 50%. Does that make sense? so istead of 3 1/2 cups milk it'd be 5 1/4 cup milk (3/4 cup milk to begin), 6oz of cream cheese and 4 or 5 potatoes, 3/4 cup cheese.
That should all fit in 1 DCB just fine. And then I would still do the 11 minutes first then another 11 minutes after. And then after adding the milk I would do maybe 7 minutes?
I woudl think that would work just fine. Also, be sure to serve in smaller servings- small mugs or smaller bowls.
Also, if you're not opposed to it- if you usually make only 1 recipe, I would consider doing 1 really simple 2nd recipe. Just a thought.
 
Are all those guests confirmed or "maybe" people? I'd do the garlic biscuit bites plus the soup. I haven't tried to enlarge the recipe, but that would probably be a good idea. I'd add a couple extra potatoes and plan on it taking a few extra minutes before you can use the mix n chop on them. I'd use a whole block of cream cheese and increase the milk to about 5 cups (?). You can eyeball the milk, since that's something you add towards the end, with only needing to stir, so you can see how full you want your baker to get.I had a host tell me she was going to have 12 people come when this was our recipe for the show. I got really nervous about there not being enough. I had already planned on making the garlic biscuit bites, so I definitely thought that would help. But I decided I'd also bring along my 2nd DCB and a cake mix and some creamy PB and my measure all cup. When I got there I asked her if she had the egg and oil needed. We went ahead and made a cake just so there would be more food. It was a great idea, and I'm glad we had it....but as it turned out at the last minute a bunch of people didn't come and it only ended up being 7 or 8 guests. We had a lot of soup and biscuit bites, and a ton of the cake left over. It was more work than necessary, but I'm a worry-wart and always want my crowd fully satisfied. :D
 
I only make one recipe no matter the size of the crowd. She can always make other food to serve.
 
When I do the LBPC, I always do the Garlic Parmesan Biscuit Bites with it. I used to do the more complicated version, but now, I just melt 4 Tbls. of butter in the 10 inch skillet, then sprinkle in Garlic Parm. Oil dipping seasoning to cover the bottom of the pan (I'd guess 2-3 Tbls.) Use a can of the Grands Biscuits, and quarter them, lay them over the seasoning, and then mix a bit to cover the biscuits with the butter/seasoning mixture. Bake @ 350 for 15-18 minutes.Oh - and for the Chowder - I usually am doing this for a group of 15 or more - I just do about 3 lbs of potatoes, add a full block of cream cheese (8 oz), and 4 cups of milk total....I also add a clove of garlic, pressed, and a full 2 cups of grated cheese. Did it for 6 shows this month!
 
  • Thread starter
  • #6
Phew, now I feel better! Thanks everyone!

I'm making the garlic biscuit bites already so I'll just increase the milk, cheese, cream cheese and potatoes and hopefully it'll all work out. I've been sooo looking forward to making this recipe at a show instead of just at home.

Becky, when do you add your clove of pressed garlic? I'd like to try that.

Again, thank you everyone. I've said it before but I'll say it again....Cheffers are the best :)
 
I add the garlic when I add the cream cheese, onions, and milk. :)
 
Just an FYI if people ever do need a double recipe.I made this for my munchkin's first birthday party. I made one batch and put it in a crock-pot to keep it warm and then made a second batch when people got to our house. Both batches were completely gone before the party was over!
 
When I've doubled it, we just dumped batch #1 in a different vessel and I made a second batch quickly while everyone is shopping and chatting.
 

Frequently Asked Questions

What ingredients are needed for the Loaded Baked Potato Chowder?

The ingredients for Loaded Baked Potato Chowder typically include potatoes, onion, garlic, chicken or vegetable broth, milk or cream, cheese, bacon, green onions, and seasonings such as salt and pepper. You can also add toppings like sour cream and additional cheese for serving.

How long does it take to prepare Loaded Baked Potato Chowder?

Can I make Loaded Baked Potato Chowder in advance?

Yes, you can make Loaded Baked Potato Chowder in advance. It can be stored in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or milk to achieve the desired consistency.

Is Loaded Baked Potato Chowder suitable for freezing?

Yes, Loaded Baked Potato Chowder can be frozen. To freeze, allow it to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

What can I substitute for bacon in Loaded Baked Potato Chowder?

If you want to substitute bacon in Loaded Baked Potato Chowder, you can use turkey bacon, pancetta, or even a plant-based bacon alternative. For a vegetarian option, consider adding smoked paprika or liquid smoke for a similar flavor profile without the meat.

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