This is exactly the recipe I was looking for! I noticed some people were saying that the sauce was missing something. I usually add 2 things to the roux (flour and butter mix): garlic powder and mustard powder. Very good recipe! Thanks!

Reviewed On: Feb. 2, 2009

This was a great recipe! I made this recipe and shaped them as rolls to sandwich some Honeybaked Ham, and it was a perfect match! Now for the changes: I read the other reviews and replaced the water with pineapple juice. Instead of adding more sugar, I put a squeeze or two of corn syrup (to encourage browning). I wanted to make a denser bread, so I kneaded in more flour until the bread was smooth and elastic. With the extra flour, I think the bread needed a little more salt, however I didn't add the salt into the dough, not knowing how it would affect the yeast's leavening ability, so I brushed some butter on top of the rolls and added some kosher salt to the top of the bread before the final rise. I made (1 1/2 recipes of) the dough in advance and put it in the fridge. I noticed that the warmer the dough is stickier it is and tougher to shape. I would recommend doing throwing it into the fridge after punching it down, especially if you wanted to make rolls. Thank you for sharing! I'll be using this recipe again and again!

Reviewed On: Feb. 2, 2009

I read the reviews saying that the soup is good but bland. I kept that in mind as I made the soup. This soup as written is definately a chowder. It was creamy and potato-y with corn, but if you are looking for the corn to stand out, very much like the kind you can get in Colonial Williamsburg, I recommend blending the soup, holding the corn until you put the blended soup back into the pot. Add the corn (I put in twice the amount the creamed corn than recommened). I also put in about a cup of frozen corn kernals for the half recipe of soup I made. The creamed corn I had wasn't terribly sweet, so I enhanced it by adding a tablespoon of sugar. That worked wonders in perking it up.

Reviewed On: Sep. 19, 2008