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Hidden Valley Ranch: Potato Chowder in a Pocket #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. This recipe reminds me of eating chowder bowls on rainy days with my mom. What I love about this recipe is that it's portable!”
1hr 15mins
4-8 pockets

Ingredients Nutrition

  • 5 large red potatoes (cleaned and quartered)
  • 12 cup plain Greek yogurt
  • 1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
  • 12 cup water (just enough to mash potatoes) or 12 cup milk (just enough to mash potatoes)
  • 3 ounces brie cheese or 12 cup shredded mozzarella cheese
  • 34 cup medium frozen shrimp, chopped (use the fully cooked variety )
  • 34 cup frozen corn
  • 1 loaf frozen bread dough, thawed according to directions
  • flour, for rolling out pizza dough
  • 1 tablespoon olive oil
  • Hidden Valley® Original Ranch® Dressing, for dipping


  1. In a large pot put potatoes and enough water to cover them on the stove over medium to high heat. Cook until potatoes are tender. Drain.
  2. To potatoes add yogurt, Hidden Valley Ranch mix, and milk or water. Beat until mashed.
  3. Add corn, cheese, and shrimp. Blend together.
  4. Cut dough into fourths. Roll out each fourth using a little bit of flour, so it doesn’t stick.
  5. Put about ½ cup to ¾ of filling into each fourth. I like to add a slice of Brie for good measure! Fold the dough over and crimp the edges.
  6. Place “pockets” on a baking sheet lined with foil and sprayed with cooking spray.
  7. Brush olive oil onto each pocket.
  8. Bake at 350° for 30-35minutes.

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