Reviewed: Nov. 28, 2009

This was delicious! Made a few changes by using only half of the rosemary and substituting fresh for dry, as well as adding some fresh thyme. We couldn't find a leek, but it was good anyway. Used half and half instead of cream so it wasn't too heavy.

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Jellybean

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Reviewed: Oct. 24, 2009

This turned out very salty when we made it.

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Nancy W.

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Reviewed: Sep. 25, 2009

I left out the rosemary and added 1/2 cup of cheddar cheese to thicken it up and give it a nice rich flavor. I also added 1 tblspoon of chives! Family loved it served with fresh italian bread.

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tommycod

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Reviewed: Aug. 20, 2009

This was pretty good. I didnt have the leek so it was omitted. I also only used 1 and half large onions and omitted the green onions. As others, there was way too much rosemary for my liking so I only used 2 tablespoons and that was almost too much. I also added a teaspoon of black pepper, 2 celery stalks, an extra cup of ham and another couple potatoes. All in all though this is a very flavourful recipe. With some minor adjustments to suit the tastes of my family it is perfect.

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Beautiful Disaster

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Madison, Indiana, USA

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Reviewed: Apr. 26, 2009

This soup was excellent! We left out the ham and used about a cup of chopped smoked bacon and it was plenty of meat. We also added a can of corn. It might be better the next day, but we wouldn't know because our family of 5 ate it all at once!

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Caryn

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

I loved this soup as did my family including the kids. I did not read the recipe carefully before shopping and only bought one pound of bacon by accident. It still turned out great and I think 2 pounds would be too much as it turns out. The only other change was that I did not use 4 tablespoons of rosemary because it smelled so strong with just two tablespoons that I opted not to use the rest. I actually strained the rosemary out after a few minutes...it left a light flavor without being too overpowering. I followed the rest of the recipe exactly and it turned out wonderfully. I will make this again.

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NoellesMommy

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Reviewed: Mar. 2, 2009

This recipes is absolutely amazing!! I did make a few changes and substitutions. I didn't have leeks or green onions and just doubled the amount regular onions. I used chicken bouillon instead of ham stock, although the next time i bake a ham I will make this recipe again. I asked the deli for a 2 lb chunk of domestic ham and i cubed it myself. I only used 1 lb of bacon and added a little extra drippings. I didn't have heavy cream so i used evaporated milk instead. Goes great with rye bread and taste better the next day.

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Sarah N

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Reviewed: Jan. 19, 2009

We were pleasantly surprised by how nicely all the flavors complimented each other in this recipe. My husband said, "This is the best soup in the world". I did as the previous reviewers suggested and cut the rosemary by a little more than half, and I also sauteed the leeks with the onion mixture for about 15 minutes before adding to the pot. Outstanding flavor!

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huckabey

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Jan. 16, 2009

I made this recipe last night and first of all I would not call it a chowder at all, it's more like a soup, a little thicker than chicken noodle soup. I tried to thicken it up with cornstarch but it was still very thin. I didn't use near as many veggies as the recipe called for either, thats A LOT of ingredients for only 8 cups of chicken stock! The taste was excellent though. Next time I make it, I'm going to reduce the amount of chicken stock and use milk instead to turn it into a "chowder." Oh and I also only used 2 tsp of rosemary as suggested by other reviewers, this was the perfect amount in my opinion.

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akakizzy

Cooking Level: Expert

Home Town: Mulberry, Florida, USA

Living In: Abilene, Texas, USA

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Reviewed: Jan. 8, 2009

I had Christmas leftovers and tried this recipe to get rid of them. Everyone raved about it and wanted the recipe. I have made it over and over again since then. My adjustments: as said, cut way back on rosemary and add pepper. Also, one key thing I did was used lots of homemade mashed potatoes (boiled, mashed, buttered) instead of chuncks. It was creamy and very good texture. I have tried adding green beans, using turkey bacon, using non dairy coffee creamer instad of cream.. you name it! No matter what, it is always a hit. Key note: it is better the longer it sits. I make it and let it sit in the fridge overnight. I just used it for gravy over biscuits this morning. So many options.

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jp2

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Reviewed: Jan. 7, 2009

way too much rosemary. I didn't see the rosemary comments since my husband printed the recipe out for me. I love spices but I was wondering if it should have said 2 tsp. not tablsp.

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psardo

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Reviewed: Jan. 5, 2009

I didn't have rosemary or leeks so left those ingredients out. This soup is very good with lots of flavor and the texture is very nice. Just a warning to those who might wish to thicken up the soup with potato flakes or mashed potatoes: this will change the velvety smooth, creamy texture to a coarse, grainy texture. I tried it and regretted it from the moment it hit my tongue.

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LPATERNO

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Reviewed: Jan. 4, 2009

Everyone really liked this recipe. I only used 2 tsp. rosemary and it tasted great!!

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gormet/gourmond

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Reviewed: Jan. 1, 2009

I switched this recipe up for a great taste. I used 2 cups of ham, 1 box of precooked bacon, 1 large onion, 2 diced green onions, 4 large oven baked potatoes, 1/4 tsp oregano, pepper, garlic and 1 1/2 tsp salt. I omitted the rosemary and leeks. These changes greatly reduced the cooking time and enhanced the flavor immensely.

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HaughbrookL

Home Town: Tallahassee, Florida, USA

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Reviewed: Dec. 31, 2008

AS with most recipes I use, I always modify them to my tastes. I loved this recipe!! It provided a great base to dabble with. Many other reviewers complained about the amount of rosemary in this recipe. You need to know yourself and know your tastes. If you do not like a lot of rosemary, then put a little in the pot. I only used 2 tsp and that was the perfect amount!! I also puréed some of the chowder to thicken it!! Lovely!!!

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Rochelle Lugo

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 6, 2008

Not good...WAY too much rosemary.

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SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

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Reviewed: Dec. 5, 2008

Absolutely the best soup I've ever had.I took the other reviewers advice and only added 2 tbsp of rosemary,and also added potatoe flakes at the end to thicken it a little,great recipe and great suggestions from the other reviews.

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Tamala

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

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Reviewed: Dec. 3, 2008

Didn't care for the rosemary.. Followed directions didnt like this at all.

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JojiGirl

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

WOW! This soup is amazing! So incredibly flavorful! I don't know how much rosemary I used, just poured some into my palm and rubbed it into the pot. I made half the recipe and had enough to freeze for next time. My finicky 3yo even ate it! Next time I think I will microwave the bacon and sautee the onion/leek/garlic in a little butter to better control the fat. It was a bit on the salty side, might go with a low sodium stock next time. Although, if I didn't want to make any changes I wouldn't this was amazing as is.

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Maria

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Reviewed: Nov. 4, 2008

This was super tasty but only use about 1 tsp of rosemary. I left out the leeks and the green onions (didn't have any) and I added some potato flakes after the cream to thicken the broth out a bit. All in All, a great recipe!

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Sashad

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