Reviewed: Oct. 24, 2009

Loved this recipe, although I would make a few minor changes the next time. I would reduce the salt (used less then called for and still too salty). I would also use less celery or leave it out altogether (not a celery fan). Also would make sure to crumble bacon (used turkey bacon) smaller next time as my piece were a bit big. It was delicious though!! Will become one of my favorite recipes!

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Michelle

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Reviewed: Sep. 14, 2009

Excellent recipe! I substituted Cream of Chicken (98% fat-free) soup for the mushroom soup, added a few leaves of home-grown thyme and marjoram, and used fat-free half & half. Will definitely add this to my personal recipe stash. TFS!

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naner0331

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Reviewed: Oct. 29, 2008

Very good. Added some red pepper flakes for a little spice. Very good; will make again.

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Beth in St. Louis

Cooking Level: Expert

Home Town: Greenville, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 16, 2008

FANTASTIC!!!! I had my mom and brother over for dinner, and served this soup with panini sandwiches. Everyone ate up all the soup and wrapped up the sandwiches for later! VERY filling. I would recommend serving with rolls and salad, as this soup qualifies as the main attraction. I used a large can of cream of chicken soup as my family is not a fan of mushroom soup. I will definitely make this again!

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lewisfamily503

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Oct. 4, 2008

I made a lot of changes....only because I was missing some ingredients and I had some that I wanted to add, but I used the same basic premise and it was WONDERFUL!

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STECK

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Jim Thorpe, Pennsylvania, USA

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Reviewed: Oct. 4, 2008

Everyone in my family really loves this chowder! Its very tasty and perfect on a cold night.

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Feb. 26, 2008

Good

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SONYABOW

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Feb. 21, 2008

this is good I will make it again, however I will eliminate the salt. there is so much salt in the bacon and in the cream of mushroom soup it doesn't need any additional. I also increased the black pepper a bit and used 2% milk instead of half and half.

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RISTYKF

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Reviewed: Jan. 21, 2008

This was very good on a cold wet night! I added a can of creamed corn, a chopped pasilla pepper, and only 1 cup of half and half. The leftovers only lasted a half day.

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Connie

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

This was delicious! A great meal for a chilly day. The first time I made it I used one can cream of mushroom and one can cream of chicken. The second time I planned to do the same thing and found that Campbell's now has Cream of Chicken and Mushroom, so I used two cans of that.

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JOCOOKIE

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Reviewed: Mar. 17, 2007

Delicious! The whole family enjoyed this very much. I used evaporated skim milk for the cream. Unfortunately, I got carried away and added too much broth/milk, making it a little thin so I thickened it with instant potato flakes. Thanks!

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April A.

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Reviewed: Feb. 11, 2007

This was a very good basic recipe. I used it as a base, but made several changes to it. I added 1 cup corn as well as a diced green pepper to the veggies. I also used stock instead of broth to make it heartier, and doubled the amount of it. I let the veffies simmer for 35 minutes instead of 20 and then used an immersion blender to puree it a little bit and thicken it up. Because it was so thick, I skipped the cream altogether, and only added 1 can of mushroom soup. With a little pepper added before serving, it was great!

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rjlund

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 15, 2007

This was a very tasty soup that my whole family gobbled up. I absolutely did not add any additional salt since I felt that the bacon and broth provided all the saltiness needed. I also added a bit more chicken broth in order to cover the vegetables better while they cooked. Great hearty soup on a cold winter day - be sure to have some crusty bread on the side to go with it!

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littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Dec. 27, 2006

This recipe was okay. My husband and I both felt that it was way too salty. This might have been because of the bacon or because I used canned chicken.

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Reshableu

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Andrews, Texas, USA

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Reviewed: Dec. 12, 2006

I made this with turkey bacon, using a bit of vegetable oil to saute the onions and celery since turkey bacon is greaseless. It was yummy.

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Cocoachai

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Reviewed: Nov. 5, 2006

Made this on a very chilly, dreary, wet, blustery fall day here in Austria and it was just the right thing for dinner! Very tasty! Surprisingly I had most of the ingredients at home (including the cooked chicken from another meal that froze to use another day) but had to sub a few other things. I didn't add celery (because I didn't have it) but I added chopped fresh zucchini and red bell pepper (because I had it them in the fridge and they needed to be used!). I also used skim milk instead of half-n-half. Came out great! I chopped the fried bacon up into small bacon bits (in my Moulinette chopper) and added it back into the soup. This was a big hit with everyone today! Thanks! I plan on making this again as the recipe's written; I can imagine it's good with celery and half-n-half.

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