Can Different Potato Varieties Be Used for Loaded Baked Potato Chowder?

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Discussion Overview

This thread explores the use of different potato varieties in making loaded baked potato chowder, with participants sharing their personal experiences and modifications to the recipe. Various substitutions and additional ingredients are discussed, along with opinions on the chowder's consistency and flavor.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions using baking potatoes they had on hand instead of the large baking potatoes called for in the recipe, resulting in a successful dish.
  • Another participant shares their experience using red potatoes, adding ingredients like onion, garlic, and bacon, which enhanced the flavor compared to the original recipe.
  • Several users note that they found the chowder to be too soupy and suggest reducing the amount of milk or adding ingredients like cornstarch or cream to thicken it.
  • One participant expresses interest in using sweet potatoes, considering it a healthier option, while another agrees and shares their positive experience with sweet potatoes in the chowder.
  • Some participants mention the importance of garlic in the recipe, with one stating they cannot imagine making it without garlic.
  • One participant discusses the impact of the type of milk used on the chowder's thickness, suggesting whole milk yields a better consistency.
  • Another participant shares their method of adjusting the recipe by cutting back on milk and adding cheese to achieve the desired thickness.

Areas of Agreement / Disagreement

Views differ on the ideal potato variety and additional ingredients to enhance flavor and texture, with no clear consensus on a single approach to making the chowder.

Contextual Notes

Participants share a variety of personal experiences and modifications to the chowder recipe, reflecting individual preferences and cooking styles.

Who May Find This Useful

Consultants looking for ideas on how to adapt the loaded baked potato chowder recipe and those interested in exploring different potato varieties and ingredient combinations.

meea said:
Hi Everyone!
How many servings do you think one recipe really serves?

May have a show that ends up with over 20 people...we are doing pork tenderloin..but wanting to add this recipe also since FL finally has had a cool front!
Wondering if I need to double it and already have one done ahead of time.

Any suggestions??
Click to expand...

Hmmm, that's a tough one... It says that it makes 8 cups, which is quite a lot. Not if you're serving it as a meal on it's own, but if you're serving it with a pork tenderloin too then it might be enough for that many people... but I might still do a second batch, just because I hate to run out of food! If the host is also serving bread or dessert too, then I might feel safer with the one batch, but if it's just the pork and soup, then I'd go ahead an make a second batch, or you can leave it up to the host (if she is paying for the ingredients, that's what I usually do)...
 
I just made it!!! OMG it is so good! I added lots of extra cheese (2 cups) and some bacon. Otherwise, I followed the recipe and its delish!
 
Oh, I wanted to add that after it was all done, I stuck it back in the micro for 3 minutes and it thickened up.
 
AJPratt said:
I just made it!!! OMG it is so good! I added lots of extra cheese (2 cups) and some bacon. Otherwise, I followed the recipe and its delish!
Click to expand...

When I make it, I add the whole brick of cream cheese, not just 4 ounces...that seems to make it a bit thicker/richer. I :love:LOVE:love: this recipe, and at conference, when they showed it, I didn't think I would!
 
ChefBeckyD said:
When I make it, I add the whole brick of cream cheese, not just 4 ounces...that seems to make it a bit thicker/richer. I :love:LOVE:love: this recipe, and at conference, when they showed it, I didn't think I would!
Click to expand...

That sounds good! Maybe the extra cheese I added helped. But I was tasting it as I was going, and it was really good.:chef:
 
I made this for dinner the other night, and used 4 potatoes instead of 3. Didn't think, however, to add extra milk to make up for it, so it turned out very thick! No one seemed to mind, though, since I also added left over 30 Minute Chicken, fresh cooked bacon pieces (LOVE bacon cooked on the Bar Pan), and corn. I also used the whole 8 oz of cream cheese. Didn't add any shredded cheese, but did use fresh ground salt and pepper. YUMMY. Made sure to have left overs for lunch, too - even better the next day, though there was no soupiness left at all.
 
I made this for the first time last weekend, and hubby is already asking for it again! I only used 2 1/2 cups of milk, and added cubed ham and extra shredded cheddar. And a little garlic powder, and fresh ground salt and pepper. It was delicous! I thought the first time I had it at a meeting it was a little runny and bland.
 
Meea,
When I made it for a group of ten, I doubled it and only had about a cup left over. But it was also the main dish (just served salad and croissants with it).
I would probably make 3x the recipe if you're trying to serve 20! When I did double it still fit in the DCB- but just barely!
Enjoy!
 
I made this soup and originally instructed, and did not care for it.

To salvage it, I added an envelope of Garlic-Flavored instant mashed potatoes (Betty Crocker), a very generous handful of pepper-jack cheese, and some diced leftover rotesserie chicken.

Then it was good.
 
pampchefsarah said:
fresh cooked bacon pieces (LOVE bacon cooked on the Bar Pan)
Click to expand...

Bacon on the bar pan?!?!? In the oven I'm guessing.

Danielle
 

Frequently Asked Questions

Can I use any type of potato for loaded baked potato chowder?

While you can use various types of potatoes, starchy potatoes like Russets or Yukon Golds are ideal for chowder because they create a creamy texture when cooked. Waxy potatoes, like red or new potatoes, may not break down as well and can result in a different texture.

What are the best potato varieties for loaded baked potato chowder?

The best potato varieties for loaded baked potato chowder are Russet potatoes and Yukon Gold potatoes. Russets provide a fluffy texture and absorb flavors well, while Yukon Golds offer a buttery flavor and creaminess that enhances the chowder.

Can I mix different potato varieties in my chowder?

Yes, mixing different potato varieties can add depth of flavor and texture to your chowder. Combining starchy potatoes with waxy ones can create a more complex dish, but be mindful of cooking times as they may vary.

Will using sweet potatoes change the flavor of the chowder?

Yes, using sweet potatoes will significantly change the flavor profile of the chowder, adding a sweet and earthy taste. If you enjoy the flavor of sweet potatoes, they can be a delicious alternative, but it will create a different dish than traditional loaded baked potato chowder.

How do different potato varieties affect the cooking time for chowder?

Different potato varieties can affect cooking time. Starchy potatoes like Russets will cook down faster and become creamy, while waxy potatoes may hold their shape longer. It's important to adjust cooking times based on the type of potatoes you choose to ensure even cooking and the desired texture.

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