Reviewed: Oct. 17, 2009

I cut the recipe to 3 servings. I didn't use bacon or salt, too much sodium. I did add a vegetable buillon cube to the water. Used black pepper instead of white. I had to add a lot of water to serve three people. Also added some cornstarch to thicken it up so it would be more of a chowder instead of a soup. Yes, I'd make it again with the necessary changes.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 14, 2009

I cut the recipe to 3 servings. I didn't use bacon or salt, too much sodium. I did add a vegetable buillon cube to the water. Used black pepper instead of white. I had to add a lot of water to serve three people. Also added some cornstarch to thicken it up so it would be more of a chowder instead of a soup. Yes, I'd make it again with the necessary changes.

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Reviewer:

sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Apr. 25, 2003

A delicious recipe for certainly all occasions, the tomoato gives the soup tangy favour and the ingrediants was so easy to obtain, no mess and no fuss at all. A great treat for everyone in the family and easy to prepare as well. A must try for chowder lovers.

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Reviewer:

PUREDIVINITY

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Reviewed: Mar. 24, 2001

This recipe was really good, but I have one suggestion. If you substitute 1 cup of the water with 1 cup of red wine, the soup will turn out all the better. With this substitution, I give this soup a 5 star rating!

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15 users found this review helpful