I know it doesn't fall under the category of outdoor cooking, but Jeff H. asked me to share the recipe for the Baked Potato Chowder.
I'll double it. Here goes:
6 large baking potatoes
2 poblanos (diced)
1 pkg. bacon
8 oz. cream cheese
4 TB butter
6 green onions (chopped)
8 oz. cheddar cheese (grated)
Heat the potatoes until they're not quite fork tender, dice and put in stock pot or slow cooker. Soften the cream cheese and whisk it. Slowly add the milk and continue whisking until smooth. Cook up the bacon and coarsley chop it. Chop the poblano and green onions. Add bacon, peppers and onions to milky mixture and dump over potatoes. Heat on low, add butter and stir. Once butter is melted, slowly stir in the shredded cheese until melted.
Heat on low for as long as you want and eat whenever. You can garnish with more shredded cheddar, bacon and/or green onion.
Enjoy!
Tim W.
Sunday, November 22, 2009
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21 comments:
After weeks of flat-out ignoring my Brinkmann, I re-lit ol' smokey today. Got a 7-pound roaster and am doing a beer-can chicken. The coals are ignited and he's all rubbed down, so I can't freakin' wait!
What a glorious day! At least until kickoff ...
This recipe will go right into my PSMGC folder! Sounds perfect for the first really cold day (you know, the day I decide to put up my Christmas lights). Roasting the poblanos might be a nice touch.
Butterflied tenderloin yesterday marinated in crushed pineapple, soy sauce, grated ginger root, garlic, and chinese five spice.
Tim when you heat the potatos, how do you do that? Skillet with butter, or???
do you peel the potatos? I have a new cast iron dutch oven I want to put on the smoker w/ this in it?
Baking the potatoes until not quite done and leaving the skin on would add some extra flavor.
Either bake them, or pop 'em in the microwave. Yes, I leave the skin on. Sorry not to clarify.
Geno, for crying out loud, start sending pictures!
Tim, I was going to make this chowder for a Thanksgiving starter, however, it says to add milk to cream cheese as you are whisking but I don't see milk in the ingredients list?? How much milk do you use the doubled recipe???
Do you wash the potatoes before cooking, or does the recipe call for "free range" potatoes?
Wanna see pictures of everybody's turkeys tomorrow!!
Sheesh. Sorry. 6 cups w/8 oz. of softened cream cheese.
Thank you so much, I'm sure it'll be a hit!
I'm smoking a turkey breast over mesquite... injecting it before hand with boucoup chicken stock and butter... and yes, I have access to a camara!
Jeff, put a little hot sauce, like Tobasco or Franks, in your injection mix, it will light up all the flavors without being too spicy. Yes, Tim I need to start sending pictures of my creations. I am so lacking and for that an apology I do give.
Happy Thanksgiving to all! Be thankful for all you have!!
Happy smoking to all!!!
22lb bird in the oven since 8am, 15lb ham over apple wood since 9am, and Tim, chowder is in the slow cooker and let me say.....BRAVO!
18lb brined turkey on the Weber, smoked with sage and rosemary. Fresh garlic sausage on the Brinkmann over applewood.
Happy Thanksgiving everyone!
Just basted the turkey breast with Chicken stock. Injected stock and butter in the breasts.... I'll try Geno's hot sauce next time. Mesquite wood smells good. Got pissed off and went and bought a bag of Kingsford (15lber)... on sale at Jewel Osco for 5.99.... great price, FYI
I finally got into the 21st century, with a digital thermometer that tells its "remote" when your meat is done. Of course, no batteries in the house, I had to borrow some from my work pagers!
Chuck's Supervisor: "Where the hell were you? We had a meltdown here at the plant, you were the only one who knew could fix it, we were paging the shit out of you, nothing??"
Chuck: "UH, at least I knew the meat was ready."
I wondered what that big "cloud" to the south was...
no that was just the general pollution in that area (sorry, sox fans, just had to get that dig in).
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