It was okay, although like most users, I made a good amount of changes. I did NOT extra water after pouring in the chicken stock, but I DID add in more vegetables, including a second can of cream-style corn and a lot more potatoes and carrots. I also added some spices, like sage, oregano, and basil. I used half & half to thicken it up the first time I made this; since then, I have used heavy cream. I served it with cheese. Really good and hearty, if you make a few alterations!

Reviewed On: Dec. 1, 2009

A great trick I've been using for ages. Like most people, I do 2 minutes per ear of corn.

Reviewed On: Oct. 14, 2009

Really great and easy to make! I essentially halved the recipe for my 1 quart crockpot, so I used half a bag of split peas and 3 1/2 cups of water, then eyeballed the veggies and halved the spices. I didn't have garlic powder or smoked sausage, so I just used garlic salt and sweet sausage. I cooked it on high for 3 hours, stirring it a couple of times throughout, then realized it wasn't QUITE as thick as I like it (I like my soups REALLY thick). So I added another handful of peas, then added some pepper and some thyme as an afterthought, and cooked it on low for about an hour and a half. I turned the crockpot off but left the lid on and took a shower, and when I came back, I just stirred the pot a little and got great, creamy soup. :) It's especially good when you eat it as leftovers, as pea soup is wont to be! I think next time I'll try using ham, and I'll be sure to use even less water to get that extra-thick texture I like.

Reviewed On: Aug. 28, 2009