Have you tried Loaded Baked Potato Chowder with Red Potatoes?

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Discussion Overview

This thread explores the use of red potatoes in Loaded Baked Potato Chowder, comparing them to Russet potatoes and discussing various personal experiences with the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant notes that red potatoes can be used but may not yield the same creaminess and thickness as Russet potatoes due to their lower starch content.
  • Another participant shares their experience of using various potato types from a co-op, stating that they find all varieties taste good and do not notice a significant difference in creaminess.
  • One participant mentions enjoying the chowder made with red potatoes and expresses a preference for the dish overall.
  • Another participant adds cubed ham to the chowder, indicating a personal twist on the recipe.
  • One participant describes their soup as not very creamy, despite using Russet potatoes, and attributes this to using extra potatoes.
  • Several participants discuss issues with cream cheese not dissolving well, with one suggesting that microwaving it until soft helps achieve better consistency.
  • Another participant mentions using whole milk instead of skim, questioning if this affects the soup's thickness.
  • One participant shares that they usually double the cream cheese and add extra cheddar for thickness and flavor, along with garlic for additional taste.

Areas of Agreement / Disagreement

Views differ on the impact of potato variety on the chowder's creaminess and thickness, with no clear consensus on the best approach to achieve desired results.

Contextual Notes

Participants share personal experiences and variations in their chowder recipes, reflecting individual preferences and cooking methods.

Who May Find This Useful

Consultants looking for insights on ingredient substitutions and personal experiences with the Loaded Baked Potato Chowder recipe may find this discussion relevant.

wadesgirl
wadesgirl
Gold Member
Messages
11,383
Has anyone tried this with Red Potatoes instead of Russet?
 
Red potatoes will work - but it won't be as creamy and thick as Russet.

Red potatoes aren't as starchy, so they don't act as a thickener for the soup the way that regular baking potatoes will.
 
I get my potatoes from a co-op every month. They vary from one month to the next based on what they can get for the best price. I have used several varieties and they all taste good. Creaminess is not an issue to me, so I don't care. Honestly, I don't know that I've noticed a major difference between the different varieties.
 
I have only made this once and I loved it..and I used red potatoes
 
Love it either way. I also sometimes (ok - always) add cubed ham to it.
 
Funny...I use russet, but my soup isn't very creamy - at least when fresh. And I usually use EXTRA potatoes! It's mortar when it comes out of the fridge next day though. :) (probably because of the extra ones! haha)
 
I have a problem with the cream cheese not dissolving as well as I think it should. I lay the cream cheese out and let it get to room temp but it's still not as creamy as I would like. What am I doing wrong?
 
I nuke the cream cheese until it's very soft, then stir it up. I then add the milk to the cream cheese, a little at a time, whisking very well after each addition of milk. Never a problem with the cream cheese not blending in.
 
DebinIA said:
I nuke the cream cheese until it's very soft, then stir it up. I then add the milk to the cream cheese, a little at a time, whisking very well after each addition of milk. Never a problem with the cream cheese not blending in.
Click to expand...

I do the same thing. Deb- does your soup thicken much or is it runny? I wonder if that is my problem....hmmm....And I use whole milk usually- not skim- which I would expect to be a bit runnier. So I don't think it is that.
 
  • Thread starter
  • #10
winklermom said:
I have a problem with the cream cheese not dissolving as well as I think it should. I lay the cream cheese out and let it get to room temp but it's still not as creamy as I would like. What am I doing wrong?
Click to expand...

Like Deb said, nuke it until it's soft. That will get you the best consistancy of the cream cheese to mix just right with the milk.
 
esavvymom said:
I do the same thing. Deb- does your soup thicken much or is it runny? I wonder if that is my problem....hmmm....And I use whole milk usually- not skim- which I would expect to be a bit runnier. So I don't think it is that.
Click to expand...

I usually double the cream cheese - and add a little extra cheddar too. :) That helps make it thicker. (and tastier!)

I also press in a clove of garlic with the potatoes while they're cooking for extra flavor.
 

Frequently Asked Questions

What ingredients are needed to make Loaded Baked Potato Chowder with Red Potatoes?

To make Loaded Baked Potato Chowder with Red Potatoes, you will need red potatoes, bacon, onion, garlic, chicken or vegetable broth, heavy cream, shredded cheese, sour cream, green onions, and seasonings like salt and pepper. Optional toppings include additional cheese and crispy bacon bits.

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

The preparation time for Loaded Baked Potato Chowder is typically around 15 minutes, while the cooking time can take about 30 to 40 minutes. Overall, you can expect the entire process to take about 1 hour from start to finish.

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, add a little extra broth or cream if the chowder has thickened too much.

Is Loaded Baked Potato Chowder suitable for freezing?

While you can freeze Loaded Baked Potato Chowder, it’s best to do so before adding dairy ingredients like cream and cheese. If you freeze it after adding these ingredients, the texture may change upon reheating. To freeze, cool the chowder completely, then store it in an airtight container for up to 3 months.

What are some variations I can try with Loaded Baked Potato Chowder?

You can customize Loaded Baked Potato Chowder by adding different vegetables such as corn, carrots, or celery. You can also use different types of cheese, like cheddar or pepper jack, and add spices like cayenne pepper for a kick. For a vegetarian version, simply omit the bacon and use vegetable broth.

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