My husband, who is a very choosy former chef and cooks for us much of the time, said it was the best thing I've ever made and he wished he had a bigger stomach! The only change I made is one of my favorite shortcuts. Instead of cutting up and cooking the chicken, I used two large cans of canned chicken, drained and used 2 tablespoons of butter to saute the vegetables since canned chicken is already cooked. My husband said that I could have used the juice instead of draining the cans, but I was afraid that it would make the chowder too thin. Since canned chicken is already cooked, I jumped ahead to sauteing the vegetables in 2 tablespoons of butter.

Very good! What attracted me to this recipe is that it uses the egg yolks and the whites. (What would I do with 12 egg whites?) It seemed like it made a small batch (5 servings, and only 4 eggs), so I made a double batch. But my largest bowl wasn't big enough, so I stopped at 7 cups of milk instead of 9, which helped it stay a little thicker. I wouldn't have wanted to add any more milk. At first there was hardly any flavor to it, but then I realized I had forgotten to double the sugar and vanilla! As soon as I fixed it, the taste was perfect! It was still a little thinner than store-bought, but still very good. (I don't drink, so I skipped the rum.) So my advice is just use less milk -- or try whipped cream like another reviewer suggested.