Reviewed: Oct. 23, 2009

Very, very good. I didn't change a thing we loved it! Perfect for a cold late autumn dinner.

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jen

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 13, 2009

Very tasty dish. I know maybe I shouldn't reveiw unless I made it according to the recipe, but I'm going to anyway, so here's what I did. I sauteed the sausage, added the onions and sauteed a little more, added the cabbage and sauteed a little more. Also, I love to cook my soups with wine, but that didn't seem right with this, so I added half a bottle of a harvest beer along with chicken broth and finished the recipe as written. Both kids liked this a lot, as did I, and I'm having the leftovers for lunch.

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kailyautumn

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Reviewed: Sep. 15, 2009

I have to try this! A german friend of mine once made me something similar but instead of onions she used finely chopped leeks, and no cheese. Was fragrant and deeeelicious.

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veronica

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Reviewed: Aug. 23, 2009

Pretty good but a little expensive for a potato soup.

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Kim

Cooking Level: Professional

Home Town: Newberg, Oregon, USA

Living In: Kemmerer, Wyoming, USA

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Reviewed: Feb. 9, 2009

My boyfriend and I really enjoyed this, it was really yummy and hearty on top of it. To avoid it being too watery we used one can of chicken broth, and about half as much evaporated milk. Also we used cheddar cheese which waas cheaper. It came out really well, our only complaint was that there was too much cheese sauce left at the end- we felt (as college students) like that was a big waste. Would use less cheese next time for sure. Great with garlic.

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cestbellexo

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Reviewed: Oct. 11, 2008

Wonderful recipe. I made it exactly as the recipe is the first time, and I liked it okay...but the second time, I used shredded cheddar/monteray jack blend cheese instead of swiss, and added a can of rotel tomatoes, and a can of cream of mushroom, believe it or not...really liked it (for me and the family's taste) much better. Thanks for the ideas!

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Victoria

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

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Reviewed: Jun. 17, 2008

I thought this chowder was awesome. I sauted 2 cloves of garlic and two chopped onions. Then I added the potatoe, sausage and cabbage to the pot. I used one 48 oz. can of chicken broth and simmered for about 30 minutes. Then added the cheese and milk and lots of fresh ground pepper and thickened it a bit. The swiss cheese gives it a great flavor. I will make this again.

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Littlepammie

Cooking Level: Expert

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Reviewed: Apr. 6, 2008

This was a good recipe. The only thing I didn't like was that it didn't freeze well.

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Dec. 1, 2007

This was okay-- a bit watery, but also rich from the cheese. Just didn't quite find a balance for our tastes.

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Kim

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Reviewed: Feb. 24, 2007

Everyone in my family (kids included) LOVED this recipe! I only made a couple of changes: I added another pound of kielbasa and sauteed it with a few cloves of chopped garlic. I also added another cube of bouillon and a can of chicken broth with the water. Thank you so much!

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crys22

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Batesburg, South Carolina, USA

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Reviewed: Nov. 23, 2006

This is a great wintertime recipe! I used bratwurst instead of kielbasa (sliced and browned before adding to the pot), but everyone took seconds and loved it.

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Walt Jenny

Home Town: Edmond, Oklahoma, USA

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Reviewed: Oct. 21, 2006

This chowder turned out PERFECT I didn't read the reviews until just now, but it was wonderful. They only thing I did different was add instant mashed potatoes (butter flavor) instead of whole potatoes, and because my boys like them I threw in some carrots. All 3 kids (3,4,&7) ate more than I expected, and hubby loved it!

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Mrs.SuperSavage

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Reviewed: Sep. 4, 2006

This is really yummy comfort food. I didn't have potatoes so I used egg noodles instead. I will dice the sausage next time and put the shredded cheese on top (it was gummy mixed in the soup) but otherwise it was great!

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HOPEBW

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

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Reviewed: Jun. 8, 2006

After reading the recipe and the rewiews, I thought this would turn out bland, so I added 6 bouillon cubes (I realized there was way to much water for only 3 = flavorless). I substituted cheddar for the swiss cause that's what I had and I added a touch of cajun seasoning for a little kick. This soup was really delicious, but it made SO much!!!

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Feb. 9, 2006

It was excellent. I can tell that the potential is there to turn this dish into a five-star offering. Spice it up and experiment.

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RONWHITE

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Living In: Deltona, Florida, USA

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Reviewed: Jan. 9, 2006

This is great. My husband loves it.

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Beth

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Reviewed: Aug. 28, 2005

I crumbled the sausage and cooked before starting. I read the reviews while the vegetables were simmering. After seeing that most thought it was watery, I took out 3-4 cups of the broth. I turned down the heat so it wouldn't be boiling when I added the cheese, and added it slowly, but it still got clumpy. It was really tasty, but still more watery than a chowder should be. I will use these ingredients again, but maybe make a cheese sauce to add instead of the cheese alone.

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SAGEHEN50

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Reviewed: May 11, 2005

This soup was DELICIOUS! I used chicken broth base instead of water and bouillon. Also added garlic powder, salt, and pepper to taste (more than a pinch). We liked it a lot and I definitely plan on making it again!

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HISSERVANT

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Reviewed: Mar. 27, 2005

I followed this recipe exactly. I thought it smelled good while it was cooking, but ended up throwing away most of it. My husband and 2 kids complained that it was watery and bland and would not eat it. I would not make this recipe again as written, but I wonder what would make it better--definitely more seasonings, and maybe a cheese sauce base to make a smoother, thicker chowder.

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