Reviewer:

MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Apr. 16, 2006

Easy, quick and tasty. Excelent meal. I added 1/4 cup frozen carrots for color and 1/2 cup frozen whole kernel corn to have more to chew on and used just 2 1/4 cup milk which gave me thicker soup (all just personal preference). Served with Homesteader Cornbread from this site. Yummy.

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Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Dec. 10, 2005

I did it without bacon (to make it vegie) and used olive oil to fry the onions. It turned out good.

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Reviewer:

MOMMYOFPEPPER

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Reviewed: Nov. 5, 2005

WONDERFUL chowder! SO SO SO easy, and great to multiply and serve big groups on cold, soggy days. I do recommend putting a bit more bacon in the soup though, for added flavor. You can also substitute a can of cream of potato soup and cut back on the milk. Thanks SO MUCH for the recipie!

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Reviewer:

Steph

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Reviewed: May 23, 2005

My husband loves this soup. This was my first time making it and I can see where it's going to become a weeknight staple around here. It's FULL of flavor. The only change I made was that since I don't like cream of mushroom soup I used cream of potato. I served this soup with a salad and cornbread.

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Reviewer:

LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: May 19, 2005

sooo good. this was one of my best soups. i loved it. didnt have cream of mushroom, so i went ahead and used cream of potato. and no, it wasnt potato overkill. it was excellent! thanks

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