Baked Potato Chowder?

A baked potato is perhaps the easiest and most common potato recipe to make. The oven provides a more consistent temperature than a stovetop, making a baked potato fluffy and delicious. This baked potato chowder recipe uses a base of heavy cream for a silky texture, a little cheese to add some savory flavor, and plenty of butter to make it as delicious as it can possibly be.

How to Make a Pumpkin Chowder

Over at My Recipes, I have a pumpkin chowder recipe that you can make using the ingredients below. I also share another recipe for baked potato soup at My Recipes. For this pumpkin chowder recipe, I use canned whole peeled pumpkin. If you are using fresh pumpkin, the soup will be a little spicier. I recommend using an immersion blender for this recipe. You can also use a blender, but your soup will be chunkier.

How to Make a Chowder

Chowder is a thick soup made with vegetables, fish, or seafood. It is typically cooked in a large pot. You can add potatoes to a chowder recipe to make a thick and creamy soup. The simplest potato chowder recipe calls for one medium potato, 1/4 cup corn, 1/4 cup onion, and 1/4 cup butter. You can add other vegetables, such as carrots, tomatoes, celery, beans, or peppers to your chowder. You can add any type of fish or seafood to your chowder as well. Chowder can be served as a first course, soup course, or main course.

Directions

Ingredients: 1/2 white onion chopped 1/2 green bell pepper, chopped 1 1/2 cups cubed potatoes 1 clove garlic, minced 2 cups fish stock 3/4 cup milk 3 tablespoons tomato paste 1/4 cup all-purpose flour 1 1/2 teaspoons salt and pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon dried oregano 1/2 cup sour cream Directions: In a saucepan, bring the fish stock to a boil. In a medium saucepan, boil the potatoes in the boiling stock for 15 minutes, or until potatoes are fork-tender. Drain well. In a medium saucepan, bring the milk and tomatoes to a boil. Add the potatoes, and cook, covered, over low heat for 5 minutes. Add the onion, bell pepper, garlic, and oregano; cover, and cook for an additional 5 minutes. Add the tomato paste and flour, and cook over medium heat for 1 minute. Gradually add the milk, stirring constantly until mixture thickens. Season with salt, pepper, and crushed red pepper. To serve, top chowder with sour cream.

Note

Ingredients:
* You will need:
1 can (12 oz) condensed milk
½ can (16 oz) potato soup
½ can (16 oz) evaporated milk
1 can (11 oz) V8 (with added carrots and celery)
Directions:
1. Heat a skillet over medium heat and melt butter. Add onions and cook for about 5 minutes, stirring occasionally.
2. Stir in flour and mix until incorporated. Slowly stir in chicken stock and let cook for 5 minutes.
3. Stir in condensed milk, potato soup, and evaporated milk. Bring to a boil and stir until thickened and creamy. Add V8 and stir until heated through.
4. Ladle soup into bowls and sprinkle with grated parmesan cheese.

What Should I Use Instead of the Potato?

There are many ways to make baked potato soup. In this video I show you a few ideas. The first thing to remember is that any kind of soup can be made with a potato. You can use any kind of vegetable and add other ingredients to make the soup as flavorful as you like. For example, for a traditional baked potato soup, you can substitute sweet potatoes for the potato, which is a healthier choice. You can also use leeks, onions, carrots, turnips, or even mushrooms. You can make the soup as thick or thin as you like by just adjusting the amount of water you add. You can also make it a bit spicy by using more or less of the chili powder. But the main thing to remember is that you can add any kind of vegetable you like and still make a delicious soup.