I only made a couple of adjustments to this recipe, which is a first for me, since I change EVERYTHING...First and most importantly, I NEVER use margarine, I ONLY use butter...same fat content as margarine and margarine is one molecule away from being plastic! (in case you didn’t know), to that I added my own blend of seasonings including garlic powder and dried onion (hate the real stuff), onion powder and a bit of lemon pepper (use it in almost everything). Second, I wanted something a little more refined looking so I strained out some of the vegetables about 2 cups total and then I blended the rest of the soup using the potatoes from the blended soup to thicken instead of the cornstarch. The result was actually a very nicely colored light orange soup. I then added back in the reserved veggies, served this with homemade garlic bread (ok, really homemade garlic butter on fresh bread) and a garden salad (lettuce, tomatoes, cucumbers, cheese and croutons). I made this for a dinner party and it was a huge hit. My guests even took home the left over soup! **I have made this actually a couple of times since and have gotten rave reviews each time. This is an easy and inexpensive way to feed a crowd, and I love finding those kinds of deals :> **

Good, but will have to do something to thicken it up a little more for next time. Mine came out a tad too watery.

I love this recipe. I make it all the time. Sometimes I'll add cooked chicken. I find that it comes out better if you let all of the vegetables cook much longer before adding the milk.

The recipe was good, but just not great. I stuck to the basics of the recipe. I left out the celery (which I hate) and added zucchini and yellow squash towards the end. I also added a little bit of white wine to the base. As others have mentioned, the cheese did turn out rather chunky, and I used cream cheese! I expected it would kind of blend in with everything else once it got hot enough, but that never seemed to happen. The vegetables were good, because they were just the right consistency--neither soggy nor super crunchy--although I felt I should've added the potatoes to the carrots sooner, because those took a while to cook on their own. All in all, the recipe was good, but again--it just wasn't great. It didn't have that something special to make my taste buds sing. I was a little surprised, because I love potatoes and all the veggies. I might make this again, but I'm just not sold on it.

I might have done something wrong, but the soup was not "chowder" texture at all.

Excellent recipe! I had some left-over ham from the holidays that I wanted to use up, and I added about 1/2 a bag of left-over frozen corn I had and this made an amazingly good soup! I have never been good at homemade soup, but this turned out well! Thanks for the recipe!

I make this every year at least once! It is a must have in my house during the winter months.

This was very good... a little bland... I will season a little more next time. I followed the recipe exactly.

Delicious...I used 5c. fat free/low sodium chix broth and 1 1/2c. fat free 1/2 and 1/2. I also used 1 tblspn. butter and 1 tblspn. evoo to sautee the veggies. I added onion, carrot and celery as stated, then added 4 baby reds cut into bite size. I added a bag of frozen broccoli/cauliflower mix, about 1c. frozen corn, and some leftover steamed green beans. Whatever I had, just made this chowder better. I did have to increase the H2O/cornstarch to thicken since I added more broth. Family loved it....even got my 15 month old to eat it up! Will make again, thanks!

I added cabbage and zuchinni. My family liked the soup very well.

I have made this about 5 times this winter - it is just delicious. I use home-made chicken stock and add a half can of evaporated milk (instead of whole cream milk). I also blend half the soup, so it comes out thick and creamy. Great for dipping your toast in! even my 17month old likes it (I just serve her the smooth bit).

So very good! I added corn and some pre-cooked packaged chicken breast pieces. I also doubled the recipe. I will be taking this to our church meeting potluck.A real keeper here. Delicious.

Very tasty. I will go a little lighter on salt though. Other than than I didn't make any change to the recipe. Delish!

Super yummy! I would only make one change - a bit more corn starch at the end to thicken it up a bit. Other than that, so fantastic! :) I served it with a crusty Italian loaf to dip in it. I will make it again soon with bread bowls for an even yummier experience!

Really good! I Subsituted Chicken broth with Veggie Broth, and quite a few extra carrots and potatoes. Amazing!

I added cooked chicken to the soup. Delicious.

I've made this many times and everybody has loved it! Perfect basic recipe. I always add 2 minced garlic cloves and i cup of frozen corn. A great way to eat vegetarian.