This recipe is great, but as always, I do my own version here and there. I marinade the chicken in garlic, parsley, white wine, olive oil and paprika. I omit the green onion and the thyme. Using red potatoes and roasted sweet white corn give the chowder a wonderful savory flavor. I also use lots of butter opposed to bacon grease. There is definitely a need to add cornstarch if you prefer your chowder more thick instead of "soupy." These additions create a very satisfying comforting chowder and it's just like I serve at the restaurant I cook for.

Reviewed On: Feb. 10, 2009