This stuff was AMAZING! I mean, CRAZY AMAZING! The only variance I did from the original recipe was as such: I didn't have buttermilk (not something we keep laying around the house), so I used a substitution I found. 1 tablespoon white vinegar to just under 1 cup milk. I used 2% for the fat content (almost always when cooking), and just added the vinegar, let it sit for a few minutes, and add as you would buttermilk. The difference is unnoticeable. I will be making this every time I make chili. The recipe I reviewed on this site for Chili is by far the best!! A great pairing!

Reviewed On: Nov. 7, 2009

This soup got great reviews from everyone that was fortunate enough to get a spoonful! I used all chicken stock to cook the potatoes, it really did make amazing flavor. I also used much more potatoes and veggies, as I was really trying to maximize the recipe. Instead of 2 cans of corn, I took a previous reviewers advise and used one can of creamed corn and one regular (Del Monte Summer Crisp). I also used 1C 2% milk and 1C half and half in order to add to the creaminess of the chowder. I think the most important step was that I removed about 1/3 of the potatoes after they were cooked, as well as a handful of other veggies, blended them with an immersion blender, and added them back into the soup. It made a super amazing texture. I will be making this again, and am already taking requests from my family and coworkers for another batch!

Reviewed On: Nov. 7, 2009

I made this recipe, and it did get very good reviews from my family. There were, however, a couple of things that I changed: I used the suggestion in previous reviews, and went with the whole rotisserie chicken. I dropped that into the broth, and let it cook for about 15 mins. I would let it go for even longer next time, more like 45 mins. Also, I used all reduced sodium broth. I prefer to season as I go, and using reduced sodium allows me to salt to my liking. We added more celery and carrots to the pot than recommended, as well as potatoes and just half a chopped onion (we like mucho veggies). I used just the meat from the rotisserie, and added it just before eating. The two breasts and what was left of the dark meat was more than enough for our soups for the next couple of days. Also, I recommend cooking the noodles (we use broad No Yolks noodles) and add them at the same time as the chicken. This way, you avoid gritty or mushy noodles. No one likes a mushy noodle! This was a great base recipe, and I definately will make it again.

Reviewed On: Oct. 7, 2009