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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Loaded Baked Potato Chowder Recipe

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This recipe for Loaded Baked Potato Chowder is from Shirley's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 baking potatoes (about 2 1/2 lbs.)
3 1/2 cups milk, divided
4 oz. cream cheese, softened
2 tbsp. butter
2-3 green onions
4 oz. sharp cheddar cheese, grated
1 1/2 tsp. salt
1/2 tsp. ground black pepper
Optional toppings such as bacon crumbles, sour cream, or broccoli florets.
Directions:
Directions:
- Slice potatoes in half lengthwise; pour in deep covered baker. Pour 1/2 cup milk over potatoes. Microwave, covered, on high 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover, microwave on high 8-11 minutes or until potatoes are easily pierced with fork. Remove baker from microwave. Coarsely mash potatoes with mix-n-chop.

- Meanwhile, whisk cream cheese until smooth. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave on high 3-5 minutes or until mixture is hot. Slice green onions.

- Carefully remove baker from microwave. Grate cheddar cheese over chowder, add green onions, salt, and black pepper until cheese is melted. Serve with toppings if desired.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Servings: 1 1/3 cup
Calories: 390
Total fat: 19g
Carbohydrate: 43g
Sodium: 880mg

 

 

 

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