Thursday, November 3, 2011

It's starting to feel a bit chilly around here!

It's finally starting to cool down a bit here in South Central Texas.. Meaning it's only in the mid-70's most days, which feels delightful after a VERY hot summer! I am starting to have a craving for soups, chili's and chowders...

I just got the Pampered Chef ® Deep Covered Baker and have been experimenting with new recipes to make in it.. Last night I made a microwave risotto which came out delicious! My next venture is the "Loaded Baked Potato Chowder"... The recipe is below!

The Pampered Chef ®
Loaded Baked Potato Chowder
 3 baking potatoes (about 2 1/2 lb/1.1 kg) 
 3 1/2 cups (875 mL) milk, divided 
 4 oz (125 g) cream cheese, softened 
 2 tbsp (30 mL) butter 
 2-3 green onions with tops (1/4 cup/50 mL sliced) 
 4 oz (125 g) sharp cheddar cheese, grated 
 1 1/2 tsp (7 mL) salt 
 1/2 tsp (2 mL) coarsely ground black pepper 
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets 

  1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the 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 a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.
  2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.
  3. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix ‘N Scraper®; until cheese is melted. Serve with toppings, if desired.
Yield: 6 servings (8 cups/2 L)

Nutrients per serving: (about 1 1/3 cups/325 mL): Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 880 mg, Fiber 3 g

Cook's Tip: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufch√Ętel) cheese and light cheddar for the 2% milk and full-fat cheeses.

U.S. Nutrients per serving: Calories 300, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 43 g, Protein 16 g, Sodium 890 mg, Fiber 3 g

© 2009 The Pampered Chef used under license.

No comments: