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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Potato Chowder Recipe

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This recipe for Baked Potato Chowder is from The Pfeiffer Family Cookbook 2020, 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 large baking potatoes (about 2 ½ lb.)
3 ½ c. milk, divided
4 oz. cream cheese, softened
2 T. butter
2-3 green onions with tops (¼ cup sliced)
4 oz. sharp cheddar cheese, grated
1 ½ tsp. salt
½ tsp. coarsely ground black pepper

Optional toppings such as chopped cooked bacon, ham, sour cream or steamed broccoli florets
Directions:
Directions:
Slice potatoes in half lengthwise in microwave safe casserole. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove casserole from microwave. Move center potatoes to ends of casserole and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove casserole from microwave. Coarsely mash potatoes.

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

Carefully remove casserole from microwave. Grate cheddar cheese over chowder; add green onions, salt and black pepper and mix until cheese is melted. Serve with toppings, if desired.

 

 

 

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