The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 27, 2005
I reduced the amounts to make enough just for my family. It turned out really good but I think I put in too much cheese.
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 21, 2005
I thought this soup was perfect! The only change I made was to use frozen peas, carrots and beans and added a little extra water then cooked it a few minutes longer before adding the cheese sauce. The consistency was just right..not too thick at all. My kids claim to hate soup..one ended up eating 2 bowls and the other three bowls!
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Cooking Level: Expert

Living In: Rosemount, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 8, 2005
Great soup! For vegetarians I used vegetable bouillon. And instead of green beans I use brocolli.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 25, 2005
This recipe turned out great. I cut the recipe in half and used what I had on hand - potatoes, celery, carrots, onion and corn. I used 2 cheese slices, some mozza and some mexican cheese. (Quite the combo, but very tasty!) Awesome! Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 19, 2005
Excellent! Even better the next day. Very versatile recipe. Thanks.
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Cooking Level: Expert

Home Town: Turin, Iowa, USA
Living In: West Bend, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 13, 2005
The broth was really good. I could eat it by itself with fresh bread. The vegetables would have been good if they would have been pureed like the Dixie Stamped's cheesey vegetable chowder. I served this at church for a dinner and they ate it but alot of the vegetables were left.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 5, 2005
This soup lasted for days (and we halved it) ....and it was indeed better after it was reheated. The recipe was a bit too thick, however, and the consistency was more mashed-potato-like than soup-like. Next time I think we'll leave out the flour and add less cheese. All of the delicious veggies were wonderful, though!
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Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 17, 2005
Great soup! I changed a few things to suit our tastes: I sauteed the onion, garlic, carrot and celery before adding the liquid and added a bay leaf and some seasonings. The texture of this soup was wonderful! Served with ham sandwiches it was a very welcome dinner on a cold winter night.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 23, 2005
This soup was really good and really easy! I too added broccoli florets and it turned out very good! Thanks for sharing it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 1, 2004
Excellent recipe! I used chicken stock instead of water and chicken bouillon. I also sauted the garlic, carrots, onion, and celery in the soup pot and then added the water/chicken stock. Can't wait til next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 19, 2004
This recipe is wUnderful! We aren't big celery fans, so I omitted that. I used colby/jack cheese chunked instead which gave it a very nice taste. Everyone raved at how good it tasted. Will definitely make this one again.
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Cooking Level: Expert

Living In: Stuart, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 13, 2004
A great recipe to get kids, not to mention hubby,. to actually eat vegetables... Great recipe
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Cooking Level: Intermediate

Home Town: Goulburn, New South Wales, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 15, 2004
This soup is awesome! Very easy and tasty! I also added some of my favorite veggies and used my immersion blender to help thicken it. I used less milk and cheese in the roux mixture then added one can of cheese soup. I will make this again and again. Thanks!
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 2, 2004
This soup is a really yummy, winter comfort food. A great way to eat your veggies if you don't mind a few extra calories (ok,...a lot of extra calories). I will be making this again, but maybe with some 'lighter' revisions.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Pearland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 1, 2004
I used all fresh vegetables and let it cook on low in the slow cooker most of the day, made the cheese sauce right before we were ready to eat and heated through on high and served sourdough bread with it, great chowder!
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 18, 2004
This is a great recipe, cut in half and used up all the veggies in the fridge and freezer, corn, potato, cauliflower, zuchini, green beans... also added some healthy choice smoked sausage, also used Velveeta Light. Recipe is really forgiving, because I added so many vegetables I also added more broth, but left the roux/cheese mixture the same and it still was wonderfully cheesey. And definitely enough for leftovers.
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Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 3, 2004
Great soup! I scaled the recipe down to half and it was still a lot! Next time, I will use any veggies I have on hand...actually frozen veggies will save a lot of time. I used cheddar and it was great, next time I'll use low fat cheese to save on calories. A very easy and versatile soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 8, 2003
I was a little worried about making this tonight but goodness am I glad I did. This was a great chowder to make for me and my roommates and it made enough to feed the two men I live with! I will definatly be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 28, 2003
I thought this was great. Even though it is not a summer dish, I had all the stuff on hand so I decided to make it. I added a little extra cheese b/c we love cheese, and I used cheddar instead of processed, and it turned out fine. It tasted great with fresh Italian bread. My husband's only "complaint" is that he would have liked to have some meat in it. But he is just a meat guy, so maybe next time I will put chunks of beef in it to make him happy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 4, 2003
Excellent! I had forgotten to scale this recipe down and made the 32 servings version....I am so glad I had a pot big enough to make it! It is very good and not too hard to make!
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Cooking Level: Expert

Home Town: Clinton, Maryland, USA

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