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Pampered Chef: Loaded Baked Potato Chowder

  1. bknowles67

    bknowles67 Novice Member

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    I made this the other night and it was awesome and sooo easy to make! This will be a big hit this Fall especially in Sept!
     
    Jul 23, 2009
    #1
  2. chefcharity

    chefcharity Advanced Member

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    I agree! Thought it was great!
     
    Jul 23, 2009
    #2
  3. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Have you had the Smashed Potato Soup in the It's Good For You Cookbook?

    I'm wondering how it compares to that. I am a huge fan of the Smashed Potato Soup, and when I look at the recipe for the Chowder it just looks like it would be bland in comparison...I'm just wondering if anyone has had both....
     
    Jul 23, 2009
    #3
  4. lmradlein

    lmradlein Member Gold Member

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    Can't wait to try this one!
     
    Jul 23, 2009
    #4
  5. SLDOWDY1978

    SLDOWDY1978 Member

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    My leader made this for our meeting this past monday and it was good. I think I would have liked it better without the skins (im not a skin person) so when i make it, i would probably peel them with the veggie peeler (btw, the peeler is GREAT for peaches!)
     
    Jul 23, 2009
    #5
  6. We made the chowder at our cluster meeting also. It was great!! I love this recipe for 2 reasons. First I love that the potatos cook twice this gives you the opportunity to cook bacon, chop brocolli, shred cheese, etc. Second it has so many options as far as what you can add. Anything you would eat on potatos you can put in this chowder.

    Becky, now I need to try the smashed potato soup. You made me curious and hungry!!
     
    Jul 23, 2009
    #6
  7. chefann

    chefann Legend Member Gold Member

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    I agree with you, Becky. The smashed potato soup has really good flavor. Although I don't see why you couldn't add some chopped onion and carrot into the DCB with the potatoes in the new recipe.
     
    Jul 23, 2009
    #7
  8. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    The smashed potato soup also has carrot, celery, onion (all chopped fine w/ the food chopper), garlic, chicken broth, and sour cream in it. This probably makes it more than $1 per serving, but I'm sure it's still $2 or less per serving. You also use bacon, cheddar, green onion, etc...as condiments to personalize your soup. I keep trying to figure out how the Chowder could be any better.

    I've been making this in the DCB for the past couple of years, and it's done in less than 15 minutes.
     
    Jul 23, 2009
    #8
  9. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Actually, what I was thinking I'd do is just use the potato baking method for the chowder, but continue to use all of the ingredients from the smashed potato soup.:chef:
     
    Jul 23, 2009
    #9
  10. flemings99

    flemings99 Veteran Member Gold Member

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    Loved the chowder too. I have a soup recipe similar to the smashed potato soup that we LOVE and make every yr. Didn't know how the new one would hold up to it in comparision. It's great, just different.

    I think what guest will love is you don't have to chop and prep all the other ingred. like onion, celery, and carrot. (like I do in my fav. & Becky's)

    Agree---could live without the skins---mine didn't break up into small pieces so ended up with large masses of skin.
     
    Jul 23, 2009
    #10
  11. christinaspc

    christinaspc Veteran Member Silver Member

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    I loved it we made it the next night after I got home for conference and it was very yummy.
     
    Jul 23, 2009
    #11
  12. meganmcg

    meganmcg Member

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    I made the chowder last weekend and DH and I really liked it. For those of you that didn't like the big pieces of potato skin - try turning them skin side up before using the Mix N Chop. I microwaved another potato after I added the liquids to the chowder, it just seemed too runny. The original potatoes were skin side down and there were big pieces, the additional ones I had skin side up and it seemed to result in much smaller pieces. Maybe I'm crazy but worth a try to avoid peeling those potatoes :)
     
    Jul 23, 2009
    #12
  13. flemings99

    flemings99 Veteran Member Gold Member

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    Thanks for the tip. Will try that next time.
     
    Jul 23, 2009
    #13
  14. mrshamel3808

    mrshamel3808 Member Gold Member

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    LOVE the chowder! My director made it at our cluster meeting last week and I made it for my family this week! Everyone LOVED it and it only took 30 min. AND didn't heat up the house!! I can't wait to use this at a show!
     
    Jul 23, 2009
    #14
  15. Melissa78

    Melissa78 Veteran Member Gold Member

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    Becky - just for clarification - you're doing the Smashed Tater Soup in the DCB? Do you follow the directions but just subsitute the DCB? I LOVE potato soup and would love to try this one...especially if I can use my DCB. :love: TIA
     
    Jul 23, 2009
    #15
  16. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Yes! I do it in the DCB instead of the pan on the stove. I saute the veggies in the DCB for about 4 minutes, and then add in the potatoes, milk, broth, cook for about another 10 minutes - and then stir in the sour cream. TaDa!
     
    Jul 23, 2009
    #16
  17. AmyDare

    AmyDare Member

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    I wasn't able to make it to conference. Can someone share the recipe, please?
     
    Jul 24, 2009
    #17
  18. Shell Northway

    Shell Northway Member

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    I would love the recipe too. This is making me very hungary.
     
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