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Pampered Chef: Outline for Loaded Baked potato chowder please!

  1. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    I cannot find mine and I have a show tomorrow. Any help would be greatly appreciated. I haven't done a live show in 2 months and I feel all wonky...


    TIA!
     
    Jan 8, 2010
    #1
  2. lockhartkitchen

    lockhartkitchen Senior Member

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    Go to PC website and click on recipes then comfort food. There you will see a file that shows you step by step with photos.
     
  3. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Yes I know, I have bee a consultant for almost 7 years. I know where the PC resources are but I was hoping someone who had actually done a show in the field could help with some insight. I have made this at home a while ago and misplaced my outline. I have been sick or taking care or sick kids for 2 weeks and did not have a chance to make it again before my show today.

    Never mind... I will make due
     
    Jan 9, 2010
    #3
  4. pamperedlinda

    pamperedlinda Legend Member Gold Member

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    Good luck at your show today Paulette!

    I love this recipe, but have had trouble doing it at shows. I'd appreciate any tips that you can share. I've done it at 2 shows and had a lot of trouble filling the time in between micro-cookings with this one. I felt really ackward and kinda lost my train of thought with it. What do you do during the cook times?
     
  5. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Thanks Linda!

    I was looking for tips on those exact things! A friend I made at conference gave me her outline but I misplaced it. and she has not been on FB lately.

    Oh well... I will make it work!

    I am so excited for this show. I am praying for some bookings and at least 1 recruit lead.
     
    Jan 9, 2010
    #5
  6. pamperedlinda

    pamperedlinda Legend Member Gold Member

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    I've got my fingers crossed for you - rock it!
     
  7. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Thanks Linda, It means alot! With my DH out of work I NEED to step up mu business. I have been working it more and trying to be more efficient. My avatar is my new wallpaper on my laptop and I'm working on getting my family to hold me accountable.
     
    Jan 9, 2010
    #7
  8. I am making this at a show tonight, and am planning on starting the first cooking as people arrive and then while it is cooking the first time, I'll be doing my intro and then we can move right into the demo with me beginning by telling them about the first steps to this recipe. I am also going to make the garlic bites to go along side of it, so I figure I can give them the opportunity to use the knife to cut up the biscuits. This will be my first time making it at a party so I guess we'll see how it goes!
     
  9. dannyzmom

    dannyzmom Legend Member Gold Member

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    Hey Paulette...when you get a hold of an outline for this one would you mind emailing it to me? Thanks!
    dannyzmom@aol.com
     
    Jan 9, 2010
    #9
  10. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Sure thing Carolyn!

    I will report on the show when I get home as well.
     
  11. pamperedlinda

    pamperedlinda Legend Member Gold Member

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  12. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Hmmm... I thought more people were doing this at shows and raving about it. Where they????

    Helloooo??? LOL
     
  13. lovescooking

    lovescooking Member Gold Member

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    Actually, I have a show today and we are making the Loaded Baked Potato Chowder. This will be the first time I have made it at a show however I did demo it for our cluster meeting when we first got the recipe.
    I have made it several times at home and I think I feel comfortable doing it at the show today. I will let you know how it goes!
     
  14. byrd1956

    byrd1956 Senior Member Gold Member

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    if someone does have an outline, I would love it if you could share, too
     
    Jan 9, 2010
    #14
  15. Bren706

    Bren706 Senior Member Gold Member

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    Jan 9, 2010
    #15
  16. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    I have done this show successfully for about 3 months, and I LOVE it.

    I don't have a written outline for it, but I'll try to give some pointers/tips for doing it.

    FIRST - I mostly peel the potatoes before the show...the first time I did this, I didn't, and the top of the soup was a layer of potato peels. It look :yuck:yuck:yuck:, so I decided to peel from then on.

    THEN - I also cut the potatoes into at least quarters. (this cuts substantial time off the actual cooking time)

    Just before people start arriving, I pour the 1/2 cup of milk into the potatoes, and, also S&P, and pop it into the micro for 12 minutes.

    For the actual demo - I first show them the cooked potatoes, and then do the Garlic Parmesan Biscuit Bites, and put those in the oven, and then I finish the soup, and put that back in the micro for about 6-7 minutes, While it's in the micro, I do the toppings (chop bacon or ham, broccoli, etc...) and then pull the biscuits out of the oven. Show the biscuits sliding out of the pan, talk about cookware, and then get the Chowder out of the micro. Do the finishing touches - and it's done!
     
    Jan 9, 2010
    #16
  17. Bren706

    Bren706 Senior Member Gold Member

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    Do you steam the broccoli ahead of show time?
     
    Jan 9, 2010
    #17
  18. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    I usually have the host do that before the show, if she wants broccoli.
     
    Jan 9, 2010
    #18
  19. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Thanks Becky, I will recap how my show went later... I will make some adjustments next time.

    guess what my sales are???







    $1284.00!!!!!!!!!! so far! Going to close tomorrow for tripplepoints!!!!!
     
  20. Becca_in_MD

    Becca_in_MD Veteran Member Gold Member

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    Wahoo Paulette!!! You are going to love looking at your incentive tracker after it's all posted.

    I'm doing the chowder for the first time at a show tomorrow. I made it at home a while ago. Got distracted by my kids and only nuked it for half the time (missed the second 11 minutes). Finally figured it out after forcing myself to eat it and wondering why it wasn't thicker. Here's hoping it comes out well tomorrow.
     
    Jan 9, 2010
    #20
  21. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Becca - if you quarter (or more) the potatoes, you can skip the 2nd 11 minutes. Much quicker that way!
     
    Jan 9, 2010
    #21
  22. pamperedlinda

    pamperedlinda Legend Member Gold Member

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    Becky - my love for you grows deeper! :love::love: You rock girlfriend


    Paulette - I'm so happy for you, that is awesome! :chef::thumbup:
     
  23. Pampered_Ashley84

    Pampered_Ashley84 Member Gold Member

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    Way to go, Paulette! That is so awesome!
     
    Last edited: Jan 10, 2010
  24. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Ok so this show finished as my highest EVER!!! $1449!

    She got $475 FREE

    Holy WOW!
     
    Jan 10, 2010
    #24
  25. dannyzmom

    dannyzmom Legend Member Gold Member

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    Way to go Paulette!
    Share with us the outline you followed!!
     
    Jan 10, 2010
    #25
  26. ChipLines

    ChipLines Member Gold Member

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    WOW Congratulations Paulette! Way to go girl.
     
    Jan 10, 2010
    #26
  27. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    I didn't... just used the recipe card. It felt very awkward. I will use BeckyD's tips next time.

    This show was at a newly remodeled house. I guess the place was a NASTY pit when they bought it a year ago. So she invited over 40 and had almost 20 in attendance. They all wanted to see the house. Some of them drove quite a way. The furthest was over 4 hours! Many drove an hr or more.

    I just tried to keep it relaxed and fun.
     
    Jan 11, 2010
    #27
  28. dannyzmom

    dannyzmom Legend Member Gold Member

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    Oh come on now Paulette - those gals drove the 4 hours TO SEE YOU!!!! ;)
     
    Jan 11, 2010
    #28
  29. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Aw... shucks!
     
    Jan 11, 2010
    #29
  30. pamperedlinda

    pamperedlinda Legend Member Gold Member

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    woot woot! Awesome job Paulette :thumbup::chef:
     
  31. erinhoward

    erinhoward Novice Member

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    I did the chowder for the first time at a show on Sunday and I had trouble filling the time during the 2nd 11 minutes. When I made it myself as practice I thought that doing the other stuff like whisking in the cream cheese and grating the cheddar, etc. would take longer. I will try quartering the potatoes though as someone suggested, this would work great if I could eliminate or cut down on the second 11 minutes!

    The guests all loved the chowder and I sold one DCB, total show was $745.
     
    Jan 12, 2010
    #31
  32. babywings76

    babywings76 Legend Member Gold Member

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    When I make this recipe, I also make the garlic biscuit bites. They go well, and making them is a great time filler for when the potatoes are baking the first time. Then they pop in the oven while we move on with the recipe. That also gives me time to talk about other favorite recipes I use the DCB for and also about the cookware and other meal options with it being able to go in the oven.

    I'm doing this again for a show on Friday. I'm going to type up my outline and I'll put it on here in case anyone wants to see it.
     
    Jan 12, 2010
    #32
  33. dannyzmom

    dannyzmom Legend Member Gold Member

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    Can someone share the garlic bites recipe please?
     
    Jan 12, 2010
    #33
  34. dannyzmom

    dannyzmom Legend Member Gold Member

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    Me me me me me me !!!!!! :D
     
    Jan 12, 2010
    #34
  35. Chefstover2

    Chefstover2 Advanced Member

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    I've tweaked it a little beyond this...I slice the unpeeled potatoes with the mandoline (pick a blade, any blade), then pour in milk and only need to cook it that first time, stir in the cream cheese mixture, heat through for 4-5 minutes and you're good to go. Shows the Mandoline AND the Magic Pot. I also cook bacon on the bar pan, steam broccoli in the micro-cooker (and chop it with the chopper) and grate cheese with the grater. While the potatoes are cooking and when cream cheese mixture is done (I use a whole block by the way...really creamy), we open a bag of salad and put it into a bamboo bowl and then slice up some french bread. Dinner is served.

    I have been booking shows right and left with that recipe and THOSE hosts are also requesting the same recipe. It's awesome!

    Hmmm...that's my outline in a nutshell (though I've stopped using an outline...I just whip out the SB and have someone keep us on track by reading the recipe).

    HTH
     
    Jan 12, 2010
    #35
  36. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Good idea to use the Mandoline!

    I use the full block of cream cheese too - I've done it so often, that I forgot it wasn't part of the recipe!


    I'm doing this recipe 3 time this week and 3 times next week, and half of those hosts have already had the chowder! This is the best demo for me since the Incredible 30 Minute Chicken!
     
    Jan 12, 2010
    #36
  37. pamperedlinda

    pamperedlinda Legend Member Gold Member

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    Thanks! I'm gonna try it this way.
     
  38. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Thanks!!!!
     
    Jan 12, 2010
    #38
  39. jnsr96

    jnsr96 Member

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    Ok, so let me get this straight... You don't peel potatoes- still using 3, you slice them and just cook once skipping the 2nd cooking process? And then you use the full block of cream cheese (Which I think is great since I usually just throw the other half out)? Do you mash the same way with the mix and chop? And all other ingredients are the same? Thanks so much- I rarely use recipes, but when I do, I don't change them much... This makes it so easy!
     
    Jan 12, 2010
    #39
  40. Chefstover2

    Chefstover2 Advanced Member

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    Yes, mash with the mix & chop...add the milk to the cream cheese, etc. (make sure you've softened the cream cheese before you put the potatoes in or you'll have "issues"). I use the Mix & Mash to mix the cream cheese & milk. Everything else is the same, just only one stint in the micro to cook the potatoes and a short one to heat through.
     
    Jan 12, 2010
    #40
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