gailz2
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pamperedlinda said:I've done it with almost 5 pounds of potatoes. I chunk up the potatoes instead of halfing them.
esavvymom said:so you are adding more potatoes vs doubling the liquid too?
pamperedlinda said:I have also made several batches of it in the DCB then put it in a crock-pot when I wanted to feed a lot of people (not at a PC show, for a dinner with friends)
Yes, you can double the recipe for Loaded Baked Potato Chowder in the DCB, as long as it fits comfortably inside the baker. Keep in mind that doubling the recipe may affect the cooking time, so be sure to check on the chowder periodically to ensure it doesn't overcook.
It is recommended to check on the chowder periodically while it is cooking, especially if you double the recipe. The cooking time may need to be adjusted depending on the size and thickness of the ingredients, so it is always best to check for doneness rather than relying solely on the suggested cooking time.
Yes, you can use a different type of potato for this recipe, but keep in mind that different types of potatoes may have different cooking times. Russet potatoes are recommended for this recipe as they hold their shape well when cooked and create a creamy texture, but you can experiment with other types of potatoes as well.
Yes, you can make this recipe on the stovetop instead of in the DCB. Simply follow the same instructions for preparing the ingredients, but instead of cooking in the DCB, cook the chowder in a large pot on the stovetop. Keep an eye on the heat and stir frequently to prevent the chowder from sticking to the bottom of the pot.
Yes, you can freeze the leftovers of this Loaded Baked Potato Chowder in an airtight container for up to 3 months. To reheat, simply thaw in the refrigerator overnight and heat on the stovetop or in the microwave until warmed through. Keep in mind that the texture of the potatoes may change slightly after being frozen and reheated.