Shorelinechef's Blog

Cooking and creating everyday solutions for busy families like mine.

Comfort Calm without Kitchen heat July 24, 2009

Even in the hot days of summer, I occasionally crave a comfort meal to calm my nerves or make me feel better when I’m coming down with something. This delicious Stuffed Baked Potato & Corn Chowder satisfies the need for comfort food without causing me to have to crank the A/C because it actually cooks in the Microwave! Not only that, it serves six for minimal cost. It’s a great budget recipe that doesn’t taste a bit like I’m on a budget.


Stuffed Baked Potato and Corn Chowder

3 baking potatoes (about 2 1/2 lbs.)

3 1/2 Cups milk, divided (can be lowfat)

4 oz. cream cheese, softened

2 T butter

2 – 3 green onions

2 – 3 ears of corn, kernels removed and reserved

4 oz. grated sharp cheddar cheese

1 1/2 tsp. salt

1/2 tsp. coarsely ground black pepper

Additional toppings, such as sour cream, additional cheese, snipped chives, cooked & chopped bacon and/or steamed broccoli florets.


Slice potatoes in half lengthwise and then slice each half into thirds. Place in The Pampered Chef’s Deep Covered Baker and pour 1/2 cup milk over the top. Cover and microwave on high 11 minutes. Remove baker from microwave and move center potatoes to ends of baker and outer potatoes to center. Cover and microwave on high 8 – 11 minutes or until potatoes can be easily pierced with a fork. Remove baker from microwave and coarsely mash.


While potatoes are cooking, whisk cream cheese until smooth and gradually add the remaining 3 cups of milk. Whisk until smooth. Add the milk & cream cheese mixture to baker and cube and sprinkle butter over the top. Add corn kernels and stir just to cover kernels. Cover and microwave on high for 4 – 6 minutes or until mixture is hot. Slice green and white parts of the green onions and reserve.


Carefully remove baker from microwave and sprinkle with the grated cheese. Add green onions, salt and pepper and mix thoroughly until cheese is melted.


Serve with toppings, if desired.


Thanks to The Pampered Chef for inspiring this recipe.


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