Need Comfort Food

It's just been one of those weeks that suck the energy right out of you!

I worked pretty good on Monday and felt good about my productivity. Until about 8:30pm. My husband, Bryan, calls. Now Bryan plays soccer on Monday evenings and that was a bit early for him to be calling to say he was on his way home.

No, instead he's calling to find out if the urgent care clinic is still open because he thinks he dislocated his shoulder. Turns out he had to go to the ER and he'd completely separated his clavicle from his shoulder blade. Didn't get to bed until nearly 2am on Tuesday morning.

Then we had doctor appointments the next day and then it seemed that whole world's problems were coming to roost on my doorstep. I know it wasn't, but boy, it sure seemed like it.

For those of you who don't know, I live in Minnesota. It's been blissfully pleasant weather this week and that's about the only thing I can't complain about.

Well, today, it has been partly cloudy with a brisk northwest wind...nice and cool. My computer weather station says its 72 degrees. On August 1, no less. But it sure feels like October 1 or even November 1. And I LOVE IT!

But being cool weather, it makes you feel like having some comfort food.

So what it comfort food? I define that as heavier, filling food that makes you go, "Ummmm. Full tummy. Can I have some more?"

I recently test drove a Loaded Baked Potato Chowder recipe that you make in the microwave. Yeah, this is another super simple, less than 30 minute meal that everyone will want to try.

Perfect for a day like today. Excellent in a large mug while reading a good book or watching a fun movie.

So file this one away. Maybe if you are in the 90s, you aren't ready for a hot meal, but this one's a keeper.

Loaded Baked Potato Chowder
3 large baking potatoes
3 1/2 C milk, divided
4 oz cream cheese, softened
2 T butter
4 oz sharp cheddar cheese, grated
1 1/2 t salt
1/2 t coarsely ground black pepper
Optional toppings: 2-3 green onions with tops, sour cream, bacon, broccoli, chili...whatever you'd try on a baked potato

So slice those potatoes in half lengthwise. Keep the skins on. Place in a deep, microwave safe baking dish so all 6 halves can fit. Pour 1/2 C milk over the potatoes. Cover the dish. Microwave on High for 11 minutes. Move center potatoes to outside and outside potatoes to center so you can get even cooking. Cover again. Microwave another 10 minutes or so. You want to be able to easily pierce with a fork. Take out of microwave and coarsely mash inside the baking dish.

Note: Coarsely mash is important. This is a chowder so you want it chunky.

While the potatoes are cooking, whisk your cream cheese until it's smooth. I like to get the Whipped Cream Cheese because it's already smooth. Slowly add the rest of the milk while whisking. Don't do it too fast. The reason you do this slow is so you don't have lumps of cream cheese when you are done.

Add this cream cheese mixture to your mashed up potatoes. Add butter. Cover it up and microwave again for 3-5 minutes on until mixture is pretty hot.

If you haven't sliced your green onions, do that now.

Carefully remove your dish from the microwave. Dump grated cheese over the chowder. Add salt and pepper and mix until cheese is melted. Add in your optional toppings as desired.

It makes about 8 cups of chowder which is a good large amount for a family meal and will most likely yield you some leftovers!

Now while I didn't do this with my initial test run ~ mostly because we eventually ate it all ~ is whether this fully cooked recipe is freezable. I think it will be a great freezer meal that you could save as a "thaw, heat and serve" meal for the cooler months.

Enjoy!