Loaded Baked Potato Chowder

The Pampered Chef Season’s Best Fall/Winter 2009, p. 12

3 large baking potatoes (about 2 ½ lb/1.1 kg)

3 ½ cups (875 ml) milk, divided

4 oz (125 g) cream cheese, softened

2 tbsp (20 ml) butter

2-3 green onions with tops (1/4 cup/50 ml sliced)

4 oz (125 g) sharp cheddar cheese, grated

1 ½ tsp (7 ml) salt

½ tsp (2 ml) coarsely ground black pepper

Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Slice potatoes in half lengthwise; place in covered baker. Pour ½ 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. 

I didn't think this was actually going to work, but it did! (I used red potatoes.)

Remove baker from microwave. Coarsely mash potatoes.

Immersion blenders do the heavy lifting for you.

Meanwhile, whisk cream cheese until smooth in bowl. Slowly add remaining 3 cups (75 ml) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-4 minutes or until mixture is hot. Slice green onions with chef’s knife.

Carefully remove baker from microwave. Grate cheddar cheese over chowder; add green onions, salt and black pepper and mix until cheese is melted. 

Such cheddar!

Serve with toppings, if desired.

I added a nice little dollop of crema to mine.

My Rating: 5/5 "This is PREPOSTEROUSLY good. It's quite filling, but it's so good you don't care and you just keep eating and you're incredibly happy with yourself for doing it. Very 'comfort food,' but also interesting flavors to keep you on your toes."