Saturday, October 17, 2009
BAKED POTATO CHOWDER
3 large baking potatoes (about 2½ lbs) peeled
3½ cups milk, divided
4 oz cream cheese, softened
2 tbsp butter
2-3 green onions with tops
4 oz sharp cheddar cheese, grated
1½ tsp salt
½ tsp coarsely ground black pepper
1. Peel potatoes and slice in half lengthwise, place in a large microwavable safe dish. Pour 1/2 cup of milk over potatoes. Microwave, covered, for 11 minutes. Remove from microwave and rearrange potatoes, moving the center potatoes to the outside and the outside potatoes to the center. Cover and microwave another 8-11 minutes or until potatoes are fork tender. Remove from microwave and coursely chop potatoes.
2. Whisk cream cheese until smooth, slowly add remaining 3 cups of milk, whisking until smooth. Add cream cheese mixture and butter to the potatoes. Microwave, covered, 3-5 minutes or until mixture is hot. Slice green onions.
3. Grate cheddar cheese over chowder and add green onions, salt and pepper. Mix until cheese is melted.