This is an excellent recipe! However, for those of you looking for that extra "hmmm?' thing, it's THYME and WHITE PEPPER. I also finely GRATE a carrot rather than dice and sprinkle in some chopped fresh parsley just before serving. There it is.. that little extra "IT" factor that gives the restaurant flare, but that's missing the point, this is HOMEMADE chowder and it's supposed to be your own pride and joy, not something you paid somebody else to make for you. ;)

Reviewed On: Dec. 17, 2008

I just made this last night when I screwed up pounding out my chicken for traditional cordon bleu. Instead of a cream soup (which I didn't have!), I made white sauce with a hint of Dijon and added the Swiss cheese to the sauce. I did not bread the chicken first, but sauteed in an olive oil and butter blend and drained on paper towels. I followed the rest of the recipe pretty much, except I sprinkled a good dose of buttered bread crumbs on the top of the casserole.. not too bad!! Overall, the idea of this recipe saved dinner. I served this with sauteed broccoli spears and roasted garlic mashed potatoes.

Reviewed On: Nov. 13, 2007

YUUUUUUUUUMMMMMMMMM!!!!!!

Reviewed On: Sep. 12, 2007