No clue what I did wrong when I made the Loaded Baked Potato Chowder in the DCB the other night for supper. It came out extreamly runny! I ended up adding some corn startch and put it back in the microwave and it helped a little. Did that twice and it got somewaht thick, but I can't do that at a show! Any suggestions?
Why Did My Loaded Potato Chowder Turn Out Runny?
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Discussion Overview
The thread discusses experiences and tips related to making Loaded Potato Chowder, particularly addressing issues with the chowder turning out runny. Participants share their methods and adjustments to improve the consistency of the dish.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant mentions their chowder turned out extremely runny and they added corn starch to thicken it, but expressed concern about doing this at a show.
- Another participant shares their method, which includes peeling half the potatoes and using a full block of cream cheese, suggesting that the type of potatoes affects thickness.
- One participant notes that adding extra cheese can help if the chowder is runny.
- Another participant states that stirring in sour cream, cheese, bacon, and green onions results in a thick chowder.
- One participant describes a similar approach to another's, but mentions slicing potatoes differently and reducing the milk, emphasizing the importance of incorporating cream cheese with the milk for creaminess.
Areas of Agreement / Disagreement
Views differ on the best methods to achieve the desired thickness, with no clear consensus on a single approach to prevent runniness.
Contextual Notes
Participants share personal experiences and variations in their recipes, highlighting that individual preferences and ingredient choices may influence the outcome of the chowder.
Who May Find This Useful
Consultants looking for insights on preparing Loaded Potato Chowder and troubleshooting consistency issues may find the shared experiences helpful.
babywings76
Gold Member
- 7,266
There are several other threads where this recipe is discussed and others share tips. If you look down at the bottom of this page where it says "Similar Threads", you can click on them and see what others have shared. Here's how I make it:I use a regular bag of potatoes (russet or Idaho or whatever they are). I peel 1/2 of them so there won't be a ton of skins. Then I cut them up into chunks. Add the 1/2 cup of milk. Microwave it for 11 minutes and then take it out and stir things around. I use the Mix N Chop at that point to see how done they are and mash up what I can. It usually needs to go back in for just a few more minutes. Meanwhile, I soften the cream cheese for 30 seconds in the microwave. I use a full block of reduced fat cream cheese. I think by using more, it helps thicken things a little. After it's soft, I whisk it in the batter bowl. Then I slowly incorporate the milk. Add just a little at first, then whisk it. Then add some more and mix again and so on. This helps avoid getting clumps.Take out the baker, finish mashing the potatoes, pour in the cream mixture and stir it around. Add the butter and then put it back in the microwave for 4 minutes. When that's done I add the S&P and sprinkle the cheese on and stir it all around. Then serve w/ green onions and cooked bacon on the side.It's supposed to be a chowder/soup, not a really super thick, creamy one. The type of potatoes you use can also determine how thick or thin yours will be. The russets and Idaho type will break down more and thicken the soup. Red potatoes don't break down as much. They have excellent flavor though, so I use them when I plan to add broccoli and ham to the soup. Those added ingredients help to take up space in the milkiness. 
Hope that helps! But browse those other threads, you might pick up some other tips people have shared in the past. 
Hope that helps! But browse those other threads, you might pick up some other tips people have shared in the past. 
colegrovet
Gold Member
- 823
straitfan
Gold Member
- 1,455
ChefBeckyD
Gold Member
- 20,320
I basically do the same as Amanda, only, I slice my potatoes with the UM...and I decrease the milk by 1/2 cup. I also use the whole block of cream cheese, and I prepare mine the same way - I think it makes it creamier if you can fully incorporate it with the milk before adding it to the soup. Oh, and like Terry, I usually add extra shredded cheese too.
My other little tip is to press a clove or two of garlic into the soup when your making it.
My other little tip is to press a clove or two of garlic into the soup when your making it.
Frequently Asked Questions
Why did my Loaded Potato Chowder turn out runny?
There are several reasons why your Loaded Potato Chowder may have turned out runny. One common reason is not using enough thickening agents, such as flour or cornstarch. Make sure to follow the recipe's instructions for these ingredients to achieve the desired consistency.
Did I use the wrong type of potatoes for my chowder?
Yes, using the wrong type of potatoes can affect the thickness of your chowder. Waxy potatoes, like red or new potatoes, hold their shape better and may not break down as much as starchy potatoes like Russets, which are ideal for thickening soups and chowders.
Could I have added too much liquid?
Absolutely. If you added too much broth or milk, it can lead to a runny consistency. It's important to measure your liquids carefully and adjust according to the thickness you desire. You can always add more liquid later, but it's harder to thicken a chowder once it's too runny.
What if I didn't let the chowder simmer long enough?
Not allowing the chowder to simmer long enough can prevent the potatoes from breaking down and releasing their starches, which help thicken the soup. Make sure to simmer the chowder for the recommended time to achieve a creamy texture.
Can I fix my runny Loaded Potato Chowder?
Yes, you can fix a runny chowder! You can create a slurry with cornstarch and water, then stir it into the chowder and simmer until thickened. Alternatively, you can mash some of the potatoes in the chowder to help thicken it naturally.
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