Loaded Potato, Corn and Broccoli Chowder

Original Potato Chowder


Servings: 4-6



  •  3 baking potatoes, large ( about 2 1/2 pounds)
  • 3 1/2 cups milk, divided
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter
  • 2 -3 green onions ( with tops)
  • 4 ounces sharp cheddar cheese, grated
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper, coarsely ground
  • bacon, chopped and cooked
  • sour cream
  • broccoli florets, steamed (optional)
  • 2 cups frozen corn(optional)


  1. Slice potatoes in half lengthwise with knife.
  2. Place in a microwavable baker.
  3. Pour 1/2 cup of the milk over the potatoes.
  4. Cover and Cook on high for 11 minutes. Remove baker from microwave.
  5. Move center potatoes to ends of baker and outer potatoes to center.
    Cover and microwave on high 8 to 11 minutes or until potatoes are easily pierced with a fork.
    Remove baker from microwave and coarsely mash potatoes with potato masher.
  6. Meanwhile, whisk cream cheese until smooth in microwavable mixing bowl.
  7. Slowly add remaining 3 cups milk, whisking until smooth.
  8. Add cream cheese mixture, corn and butter to baker.
  9. Microwave, covered, on high 3 to 5 minutes or until mixture is hot.
    Slice green onions with knife.
  10. Carefully remove baker from microwave. Grate cheddar cheese over chowder.
  11. Add green onions, salt, and black pepper and mix until cheese is melted.
  12. Serve with bacon, sour cream, and broccoli, if desired.


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