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Pampered Chef Loaded Baked Potato Chowder

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“This is a quick and simple recipe for potato chowder. I threw in 2 cups of fresh garden broccoli into the chowder instead of serving it as a topping. The recipe tells you how to make it using Pampered Chef products, but I boiled my potatoes on the stove and heated the cream cheese and milk mixture on the stove after combining. I didn't use the microwave. I thought it needed a little something extra for flavor, and I added regular onions, garlic, and cayenne pepper to the ingredients listed below, but you decide. I also used a handful of green onions instead of 2 or 3. If you're cooking for someone who is picky about ingredients, this is the recipe for you. Recipe is posted as if you have the Pampered Chef kitchen gadgets, but keep in mind they're not required for this recipe.”
READY IN:
45mins
SERVES:
6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice potatoes in half lengthwise with Santoku Knife.
  2. Place in Deep Covered Baker.
  3. Pour 1/2 cup of the milk over the potatoes.
  4. Microwave, covered on high for 11 minutes. Remove baker from microwave.
  5. Move center potatoes to ends of baker and outer potatoes to center.
  6. Cover and microwave on high 8 to 11 minutes or until potatoes are easily pierced with a fork.
  7. Remove baker from microwave and coarsely mash potatoes with Mix 'N Chop.
  8. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl.
  9. Slowly add remaining 3 cups milk, whisking until smooth.
  10. Add cream cheese mixture and butter to baker.
  11. Microwave, covered, on high 3 to 5 minutes or until mixture is hot.
  12. Slice green onions with Chef's Knife.
  13. Carefully remove baker from microwave.
  14. Grate cheddar cheese over chowder using Rotary Grater.
  15. Add green onions, salt, and black pepper and mix using Small Mix 'N Scraper until cheese is melted.
  16. Serve with bacon, sour cream, and broccoli, if desired.

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