I think this chowder has a lot going for it, but needs some revisions. First of all, sautee the chicken until it's browned and then save to add to the soup later. Sautee the onions and celery too to draw out their flavor before adding the other ingredients. Skim milk is fine if you're watching calories, but be aware that it makes for a really, REALLY thin soup -not really a chowder consistency. After trying to thicken it up at the end (and that being time consuming), I think next time I'll bake a roux while getting the rest of the ingredients ready and thicken it up that way, like I do clam chowder. So bottom line is this: Sautee the veggies and chicken first, thicken with a roux, and add LOTS of salt and pepper. I think it might be worth five stars after that.
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I think this chowder has a lot going for it, but needs some revisions. First of all, sautee...