STREAMING NOW: Simply Nigella

Hidden Valley Ranch: Potato Chowder in a Pocket #RSC

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
4 pockets
UNITS:
Metric

Ingredients Nutrition

  • 5 large red potatoes (cleaned and quartered)
  • 118.29 ml plain Greek yogurt
  • 28.34 g package Hidden Valley Original Ranch Seasoning Mix
  • 118.29 ml water (just enough to mash potatoes) or 118.29 ml milk (just enough to mash potatoes)
  • 85.04 g brie cheese or 118.29 ml shredded mozzarella cheese
  • 177.44 ml medium frozen shrimp, chopped (use the fully cooked variety )
  • 177.44 ml frozen corn
  • 1 loaf frozen bread dough, thawed according to directions
  • flour, for rolling out pizza dough
  • 14.79 ml olive oil
  • Hidden Valley® Original Ranch® Dressing, for dipping

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: