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Loaded Baked Potato Chowder

krahema

Member
Feb 23, 2010
102
2
Hi Everyone,

This is my 1st post, so wish me luck! I just became a PC consultant a week ago and my 1st show is scheduled for the 15th. I'm a little nervous/a little excited!

Anyway, I was thinking I would make the Loaded Baked Potato Chowder to showcase the DCB & the Garlic Bites to showcase the Executive Cookware.

So tonight, I did a test run of the recipe (had never tried it before). I'm not sure if I really liked it. It was okay, but nothing that I think would WOW the host & guests. It had chunks of potatoes, but also was kind of like "mashed potato soup" - maybe I overcooked the potatoes? Also, it was a little bland - I thought maybe next time I would add cooked bacon to the milk mixture before the final 3-5 minutes cooking time - maybe that would give it more flavor?

We LOVED the garlic bites (and I don't normally even like refrigerated biscuits)! But, does anyone have any ideas to help add some "WOW factor" to the soup? I just don't feel like what I made tonight would make people think - "I really need that DCB!".

Thanks in advance for any input anyone might have:chef:
 
Last edited:

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,376
31
I double the cream cheese, and I add a clove of crushed garlic when I cook the potatoes. The extra cheese, and the garlic give it the WOW you need.

This recipe has been a HUGE hit for me this season! Great demo w/ the biscuits!

Congratulations on starting your business, and welcome to Chef Success!
 

krahema

Member
Feb 23, 2010
102
2
  • Thread starter
  • #3
Thanks Becky! The added cream cheese probably makes it a more "creamy" soup? I actually thought about adding garlic, since I was "in the mode" doing my Garlic Bites.

I will write down these adjustments right away.:)
 

AmyDare

Member
May 8, 2009
227
0
extra cheddar is also good. I add bacon, too. I've noticed that it's a little thin when you first make it, but 10-15 minutes later, it thickens up.
 

Zsu

Banned
Nov 14, 2009
148
0
I am sure you will get great advice on the soup part. However be really careful with the pan out of the oven. I hav eburned my hand a couple of times. One time i grabbed it a few minutes later and the metal seared my hand. Since then i always tie a dishtowel around it or put a protector ( a special sleeve that i own from my other dishes) or the oven mitt over the handle. one time i dropped the pan with all of the biscuits in it. It HURT! So just be careful!

As far as the chowder. i prefer lots of bacon crumbs and lots of green onion and lots of steamed corn on the top. I steamed the corn in the micro cooker. And if you double the recipe then get ready for a mess, and it will take a lot more time to cook those potetoes.
 

PamperedDor

Senior Member
Gold Member
Jan 11, 2008
2,744
0
I agree with Becky!!! Double the cheese... I also add my bacon to it! This is one of my son's fav recipes!!!
 

mrshamel3808

Member
Gold Member
Apr 3, 2009
438
0
It does thicken after a while, but I would either put more cheddar and/or cream cheese if you want it thicker from the get go. I have never had a problem with the consistency myself. I think the WOW factor is the versatility and how you don't have to be standing over a stove and a pot or dirtying multiple things. I really like how you can make the base of the soup and each person can add what they want to it to personalize it and it doesn't taste like it's uncooked you know? I typically do sour cream, chives (I don't like them so I have them out for people to put on top), bacon, broccoli and extra cheddar cheese. I actually haven't done it at a show yet but I have done it for a large party I had and people raved about it. I have a host requesting a DCB recipe so I may do that or the 30-min. chicken.
 

krahema

Member
Feb 23, 2010
102
2
  • Thread starter
  • #8
Thanks for everyones replies!

So I'm thinking I will add the pressed garlic before the initial baking of potatoes, and then add and additional 4 ounces cream cheese, some cooked bacon & some cheddar (maybe 1 cup?) to the milk mixture.

Also, I think I will bake the potatoes for a slightly shorter time, so they don't get too mushy.

Finally, I thought I might peel a couple of "stripes" off the potatoes before cutting in half - I ended up with a couple of huge pieces of potato skin in the soup - maybe this will help avoid that.

What's everyone think - sound like a winner?

I just think the DCB is the coolest thing ever and want everyone else to love it as much as I do:)

Ooo - one more question. When you serve this at a cooking party, what do you serve it in? Just regular bowls?
 

kcjodih

Legacy Member
Gold Member
Feb 20, 2005
3,408
2
styrofoam bowls, mismatched coffee mugs, whatever :)

I use 2.5 to 3 lbs regular potatoes - cheaper. I peel strips off of them since there are more potatoes so more peel. I double the cream cheese and add it and the milk during the second 10 minutes and then cooked bacon, green onions and at least one cup of cheese. Delish!
 

otisbg

Advanced Member
Gold Member
May 5, 2008
913
56
  • #10
I add a can of creamed corn and it really makes a difference. Chowders usually have corn. Try and keep the bacon seperate as most shows have guests who don't do meat - or stay away from bacon. Good luck with your show and remember to HAVE FUN!!
 

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,376
31
  • #11
Like another poster said - when doing it for a show, I never add the meat right to the recipe. There are always some in the group who are vegetarian, or don't eat pork, etc...

That is one of the reasons I love this recipe - the "Loaded" part is at the end, and it's everyone's choice how they load it. It makes the recipe very versatile.
 

krahema

Member
Feb 23, 2010
102
2
  • Thread starter
  • #12
Thanks for everyone's responses - what a great help!

I'm really excited about the show, and fortunately it is for my best friend (since grade school!), so I'm really comfortable around her. I'm sure she and I will crack a few jokes back and forth about what awful cooks we were and the crazy mistakes we made when learning how to cook (like forgetting to double the flour, when doubling a batch of choc chip cookies - oops!!!).

Thanks again.:)
 

Krista Burson

Member
Gold Member
Dec 23, 2005
348
0
  • #13
I have made this a couple of times and last time I switched out the milk with heavy cream, used 6 oz cream cheese and 4 oz shredded cheese. I never put the meat in, especially for my Friday shows right now since it is lent (made that mistake a few years ago). It was an absolute hit this past show, and I had everyone emailing me from the show for the recipe.
 

cakepampered

Member
Jan 7, 2005
67
0
  • #14
This is my husband's favorite recipe! I also use regular potatoes, cheaper and softer I think. Also, I add my own spices (salt, pepper, garlic powder, paprika). Lastly, I use whipped cream cheese. yummy! I think that I will make a batch for lunch! Good luck with your show.
 

Careyann

Member
Gold Member
Jan 27, 2010
184
0
  • #15
I completely peel my potatoes, I've tried it both ways and my daughter and I prefer it without any peel, my son on the other hand liked it better with, you can't win! Only made it for 1 show and we did peel the potatoes, I did them before the party started so it didn't take up demo time.
Love that recipe though, it's delicious!
 

ChefRiGuy

Member
Aug 1, 2009
58
1
  • #16
I used one extra potato and a whole bag of cheddar cheese, which is double what they call for, and that makes it a really thick chowder, plus more cheese means more yumminess...I make this soup al lt he time because it is so easy and good.
 

esavvymom

Legend Member
Staff member
Sep 8, 2008
7,895
146
  • #17
I also peel my potatoes (not a fan of 'floaties'), and I do add an extra potato. I usually am using the large baking potatoes. Typically I use whole milk, so it's creamier, vs skim.

When I've done it at shows, I've chopped green onions, had extra cheese, chopped/crumbled bacon, sour cream- all for the guests to assemble as they desire.

I like the idea of the extra cream cheese! I'll have to try that the next time. We don't have LOTS left over, but it does thicken up ALOT as it cools.
 

cookinforyou

Member
Gold Member
Nov 4, 2009
262
0
  • #18
I add extra milk to mine to make it soup my hubby loves it but likes it to be soup not mush.
When doing a show I put all the extras on the side so people can load there own toppings.
 

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