Delicious Oven-Baked Potato Chowder Recipe from the DCB

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SUMMARY

The discussion focuses on converting a Delicious Oven-Baked Potato Chowder recipe originally designed for a DCB (Deep Covered Baker) to stovetop and microwave methods. Participants suggest microwaving peeled potatoes until fork-tender, then mashing them with milk in a stock pot. The process involves heating milk and cream cheese separately in the microwave before combining all ingredients in the stock pot for a final simmer. This method is proposed as an alternative for those without a suitable microwave or who prefer not to use one.

PREREQUISITES
  • Understanding of microwave cooking techniques
  • Familiarity with stovetop cooking methods
  • Knowledge of ingredient preparation (e.g., peeling and mashing potatoes)
  • Experience with combining and heating dairy products
NEXT STEPS
  • Research techniques for stovetop potato preparation
  • Learn about the Deep Covered Baker (DCB) and its uses
  • Explore alternative methods for cooking chowder without a microwave
  • Investigate the best practices for mashing potatoes and incorporating dairy
USEFUL FOR

Home cooks, culinary enthusiasts, and anyone looking to adapt recipes for stovetop or microwave cooking methods, particularly those who may not have access to a large microwave.

Jen1409
Messages
304
Does anyone have it converted to the oven?
 
I wouldn't do a soup in the oven. Do you not have a microwave AT ALL to do this, or just not big enough for the DCB? Is this for a show or for you personally? One thought I had about converting it to stovetop/microwave was to microwave your potatoes on a microwave safe dish/plate (I like mine peeled, so I peel first). Then follow the directions for microwaving (minus the milk). After the potatoes are fork-tender, I'd put them in a stock pot to mash with the mix-n-chop. Add the 1/2 cup milk during that mashing step. Then in the batter bowl, I'd do the microwave step for the milk and cream cheese, then dump that into the stockpot on the stove. Let all of that simmer on the stove until heated through and ready to serve- probably 5-10 minutes? Now- I've not actually done it, but that's essentially the same as the microwave, except it's not all going in the DCB. And this probably will take a bit longer because of the last step. If it's to avoid the microwave at ALL, then you'll probably just cook the potatoes like you would on the stove top for mashed potatoes (boiling water), drain, coarsely mashed, and then add the milk/cream cheese. Heat through.That's how I'd do it.
 
  • Thread starter
  • #3
it's for me and my microwave isn't big enough
 

Frequently Asked Questions

What ingredients do I need for the Delicious Oven-Baked Potato Chowder Recipe from the DCB?

To make the Delicious Oven-Baked Potato Chowder, you will need potatoes, onion, garlic, vegetable broth, milk or cream, cheese, and seasonings such as salt, pepper, and thyme. You can also add bacon or other toppings as desired.

How long does it take to prepare the Delicious Oven-Baked Potato Chowder?

The preparation time for the Delicious Oven-Baked Potato Chowder is approximately 15 minutes, and the cooking time is around 45 minutes, making the total time about 1 hour for a delicious meal.

Can I make the Delicious Oven-Baked Potato Chowder in advance?

Yes, you can make the chowder in advance. It can be prepared and stored in the refrigerator for up to 3 days. Just reheat it on the stove or in the microwave before serving.

What is the best way to serve the Delicious Oven-Baked Potato Chowder?

The chowder is best served hot, garnished with fresh herbs, cheese, or crispy bacon. You can also serve it with crusty bread or crackers for a complete meal.

Can I customize the Delicious Oven-Baked Potato Chowder recipe?

Absolutely! You can customize the chowder by adding vegetables like corn or carrots, using different types of cheese, or adjusting the seasonings to suit your taste. Feel free to experiment with ingredients to make it your own!

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