Want the Recipe for Delicious Loaded Baked Potato Chowder?

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Discussion Overview

The thread centers around participants sharing their experiences with a recipe for Loaded Baked Potato Chowder. Many express their enjoyment of the dish, while some compare it to another recipe, Smashed Potato Soup, discussing similarities and differences.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant shares that they found the chowder easy to make and delicious, anticipating it will be popular in the fall.
  • Another participant agrees, stating they thought the chowder was great.
  • One participant wonders how the chowder compares to Smashed Potato Soup, expressing a preference for the latter's flavor.
  • A participant mentions they enjoyed the chowder at a meeting and suggests they would prefer it without potato skins.
  • Another participant appreciates the chowder's versatility, noting it allows for various additions like bacon and cheese.
  • One participant indicates they have made the chowder multiple times in a DCB, highlighting its quick preparation time.
  • Several participants express curiosity about the Smashed Potato Soup, with some considering incorporating its ingredients into the chowder.
  • One participant shares a tip about preparing the chowder to avoid large pieces of potato skin.
  • A participant mentions their family loved the chowder and appreciated its quick cooking time.
  • Multiple participants express a desire for the recipe, indicating their interest in trying it.

Areas of Agreement / Disagreement

While many participants express enjoyment of the chowder, there is no clear consensus on its superiority compared to Smashed Potato Soup, with differing opinions on flavor and preparation preferences.

Contextual Notes

Participants share personal experiences and preferences regarding the chowder and its comparison to another soup recipe, reflecting a variety of cooking styles and tastes.

Who May Find This Useful

Consultants interested in new recipe ideas or those looking to compare different potato soup recipes may find this discussion relevant.

B
bknowles67
Messages
28
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!
 
I agree! Thought it was great!
 
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....
 
Can't wait to try this one!
 
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!)
 
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!!
 
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.
 
JamieLois said:
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!!
Click to expand...

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.
 
chefann said:
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.
Click to expand...

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:
 
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.
 
I loved it we made it the next night after I got home for conference and it was very yummy.
 
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 :)
 
meganmcg said:
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 :)
Click to expand...

Thanks for the tip. Will try that next time.
 
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!
 
ChefBeckyD said:
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.
Click to expand...

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
 
Melissa78 said:
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
Click to expand...

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!
 
I wasn't able to make it to conference. Can someone share the recipe, please?
 
I would love the recipe too. This is making me very hungary.
 

Frequently Asked Questions

What ingredients do I need for the Loaded Baked Potato Chowder?

To make Loaded Baked Potato Chowder, you will need the following ingredients: potatoes, onion, garlic, chicken or vegetable broth, heavy cream, cheese (cheddar is popular), bacon, green onions, and seasonings such as salt and pepper. You can also add sour cream for extra creaminess.

How long does it take to prepare and cook the chowder?

The preparation time for Loaded Baked Potato Chowder is typically around 15 minutes, and the cooking time is about 30 to 40 minutes. Overall, you can expect to have the chowder ready in under an hour.

Can I make Loaded Baked Potato Chowder in advance?

Yes, you can make Loaded Baked Potato Chowder in advance! It stores well in the refrigerator for up to 3 days. Just reheat it on the stove or in the microwave before serving. The flavors may even deepen after sitting for a day.

Is there a way to make this chowder healthier?

Absolutely! To make a healthier version of Loaded Baked Potato Chowder, consider using low-fat milk or a dairy-free alternative instead of heavy cream. You can also reduce the amount of cheese and bacon or substitute them with turkey bacon and reduced-fat cheese. Adding more vegetables, like carrots or celery, can also boost the nutritional value.

Can I customize the recipe with other ingredients?

Yes, you can customize Loaded Baked Potato Chowder to suit your taste! Feel free to add ingredients like corn, broccoli, or even cooked chicken for added protein. You can also experiment with different types of cheese or spices to create your own unique version of the chowder.

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