Reviewed: Nov. 3, 2009

Excellent soup! I added more cream as the amount in the recipe didn't make it creamy enough. Great flavour though.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 9, 2009

Delicious!

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HOLLISKAT

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Reviewed: Sep. 12, 2009

Very tasty! I'm trying to cut calories, so I used fat free sour cream and some low fat milk instead of the cream, and it was still delicious. I also refrigerated the broth after cooking so that it was easier to skim more of the fat from the top and then strained it a second time. Thanks for the recipe!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Jul. 8, 2009

Really great way to use leftover rotisserie chicken from the grocery...I added bacon by browning two slices in a pan and then used the grease to sautee my onion. I chopped the bacon and added it in with the potatoes, corn etc....delicious! The slight hint of smokiness from it really added depth to the recipe.

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Foodie4u

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Reviewed: May 4, 2009

This was fantastic. Need to thicken in a hurry? Cut up one of the potatoes very small and add to onion butter mixture with a half cup of water. When potato chunks are soft, mash them up into a paste and add 1 T of flour. Mix well and then slowly add 2 c of milk and simmer. This will thicken nicely. Then add other ingredients as indicated. Also, I used milk instead of cream (skim is fine) and roasted chicken breasts cut up. Throw the bay leaf in the whole mixture. Add more milk as needed to desired thickness. EXCELLENT!

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Holly Jo

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Reviewed: Mar. 23, 2009

Wow, this was seriously yummy. I didn't make enough of it! I only used three little potatoes (as I am trying to not use too much food in one go) and I think I only put a cup full of frozen corn in because that's all I had... I also omitted the shallots because I didn't have any, but everything else went in! The taste was to die for! I added a little bit of instant mashed potato like someone else mentioned to thicken it slightly. My boyfriend and daughter gave it a 10! I considered adding diced carrot but I wasnt sure what it would turn out like, so I will do that next time. For those who say that they didn't know how much water/stock to put in, I almost covered the chicken carcass, then I added more stock until the pan was half full. Should have added more then it would have lasted longer! Oh well.....! I didn't use cream, just skim milk and that instant potato like someone else recommended.

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BlondeMamba

Cooking Level: Beginning

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Reviewed: Jan. 23, 2009

I used one large sweet potato, because I didn't have any other potatoes, and it turned out great. Slightly sweet and very yummy. I also used half and half thickened with flour to save a few calories.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Oct. 12, 2008

I absolutely loved this. I used chicken breasts instead of a carcass, boiled in broth and water for 2 hours. I also added some sliced carrot for color. Very easy to make. Great fall dish, thanks for posting this!

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Apr. 11, 2008

Love this soup! While my potatoes are cooking I sometimes add the rind of a parmesan for extra flavor. Oncce I realized I didn't have heavy cream and it was just as tasty with skim milk and a cup of instant potatoes to thicken it. This is also a great way to use leftover rotisserie or baked chicken.

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Rachel Romano

Home Town: Dayton, Ohio, USA

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Reviewed: Apr. 3, 2008

really good. I used skim milk and no cream put my hand blender in and pulsed a few time , thickend it up well w/o adding fat.

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quincyli

Cooking Level: Intermediate

Home Town: Keyport, New Jersey, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 22, 2008

I omitted the shallots and added more bouillon. Turned out perfect. My Husband took a big container to work the next day and shared it with some friends, they all loved it also. Great recipe and a hearty filling soup. Thanks for the recipe.

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crystal

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Portsmouth, Virginia, USA

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Reviewed: Feb. 27, 2008

Loved it!!!! All of us gave it rave reviews! Mashed up some of the potato and added back to thicken. Didn't have chicken carcass so boiled some breast.

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R Johnson

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Reviewed: Jan. 26, 2008

I modified this recipe as others have suggested (thanks!). I sauteed the onion and shallots in butter in a soup pot, then added four chicken breasts with all fat removed, a 32 oz box of chicken broth, additional water to cover chicken (about 2 cups), and boiled until the chicken was cooked and tender. Then I shredded the chicken with two forks right in the pot. I added 2% milk to reach the desired consistency, and also added thyme, onion powder, scant cayenne pepper, and a dash or oregano; I upped the potatoes to 4, and simmered for 45 mins. to let soup thicken and flavors meld. We served the soup with finely shredded 2% milk cheddar on top. Not a true chowder but quite delicious, and definitely not a bad bet calorie-wise!

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Jill in Ankeny, IA

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Jan. 6, 2008

This is a pretty good basic recipe but I felt it was a little too vague. Like a lot of others I wasn't sure about how much water to use so I ended up with too much and a thin soup. So I added some dried potatoes and also some corn starch dissolved in water, and added more cream than the recipe called for. I skipped the bouillon because my broth was tasty without it but added extra black pepper and some seasoned salt. After the modifications it was reallllly good.

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Carrie

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

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Reviewed: Oct. 26, 2007

This was very good, although I did alter the recipe a bit to make it healthier. I used 3 cups skim milk and 2 cups of chicken broth, then added my potatoes, corn (a mixture of sweet corn and regular corn), and spices. I sauteed the onion with cut up chicken breasts, then added that to the soup. I also added several dashes of thyme, oregano, and onion powder. If you let this soup simmer for about an hour, the potatoes become mealy and thicken the soup tremendously without having to use heavy cream as the thickener. I felt that it needed quite a bit of pepper, which was nicely offset by the sweet corn. My whole family enjoyed this chowder and I'll gladly make it again.

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littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jan. 12, 2007

GREAT flavor. I was really discouraged at how thin mine turned out though. There was no instructions on how much broth to use. So... I took some of the broth, dissolved a bunch of flour and added it to the soup. Plus I doubled the cream. Good... but not as thick as chowder should be. BUT the flavor was so good I'm still rating it a 4.

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