Hidden Valley Ranch: Potato Chowder in a Pocket #RSC

Total Time
1hr 15mins
Prep 40 mins
Cook 35 mins

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe reminds me of eating chowder bowls on rainy days with my mom. What I love about this recipe is that it's portable!

Ingredients Nutrition

  • 5 large red potatoes (cleaned and quartered)
  • 118.29 ml plain Greek yogurt
  • 28.34 g package Hidden Valley Original Ranch Seasoning Mix
  • 118.29 ml water (just enough to mash potatoes) or 118.29 ml milk (just enough to mash potatoes)
  • 85.04 g brie cheese or 118.29 ml shredded mozzarella cheese
  • 177.44 ml medium frozen shrimp, chopped (use the fully cooked variety )
  • 177.44 ml frozen corn
  • 1 loaf frozen bread dough, thawed according to directions
  • flour, for rolling out pizza dough
  • 14.79 ml olive oil
  • Hidden Valley® Original Ranch® Dressing, for dipping


  1. In a large pot put potatoes and enough water to cover them on the stove over medium to high heat. Cook until potatoes are tender. Drain.
  2. To potatoes add yogurt, Hidden Valley Ranch mix, and milk or water. Beat until mashed.
  3. Add corn, cheese, and shrimp. Blend together.
  4. Cut dough into fourths. Roll out each fourth using a little bit of flour, so it doesn’t stick.
  5. Put about ½ cup to ¾ of filling into each fourth. I like to add a slice of Brie for good measure! Fold the dough over and crimp the edges.
  6. Place “pockets” on a baking sheet lined with foil and sprayed with cooking spray.
  7. Brush olive oil onto each pocket.
  8. Bake at 350° for 30-35minutes.