Reviewed: Oct. 11, 2009

The dill and evaporated milk are key elements of the recipe. I modified this but it was a great guide for me to follow. I used turkey bacon instead and no sausage, 2 potatoes with the peel on, 2 stalks of celery (although next time I will only use one stalk and dice it. 2 cans corn, 2 cans creamed corn, 1 box of chicken broth instead of water, garlic powder, thyme, onion powder, spike seasoning and the dill. I also thickened it with instant potatoes. Everything I used was reduced sodium which allowed me to salt it to taste.

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Jess

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 15, 2009

FANTASTIC RECIPE!! I LOVED this soup! I followed this recipe almost perfectly! Here are a few things that I did: 1. I used yukon potatoes. 2. Instead of using 1 cup of water I used 1 cup of chicken broth (use REDUCED sodium). 3. DO NOT ADD ANY SALT. Wait until the bacon and sausage have simmered for awhile and THEN add to taste. 4. I used regular evaporated milk but next time I'll try fat-free. 5. YOU MUST ADD THE DILL WEED. It totally adds flavor. 6. Pepper!!! Pepper!!!

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Jessica

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

I didn't have celery or cream-style corn so along with the can of evaporated milk, I used a can of cream of celery soup and about a cup of skim milk. Couldn't bring myself to use all of the dill but next time I'll try it.

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Brandi

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Reviewed: Feb. 7, 2009

I followed this recipe exactly as written and wouldn't change a thing. I thought it was absolutely delicious and will definitely make again!

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TRAMARK90

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: Sep. 17, 2008

I made this recipe exactly as written. My entire family devoured it!! I can't think of a thing to add to this to make it better! It's very, very tasty.

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Jan. 22, 2007

I was disappointed with this recipe. I love dill, but it just didn't seem to go well with this chowder, if fact some of the other ingredients didn't work well with it either. The bacon got soggy and the evaporated milk made it a bit to sweet. Will not make it again.

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Miya

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Englewood, Florida, USA

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Reviewed: Jan. 13, 2007

Great soup. All the flavors really worked - I was leery of the dill, but yum! Simple to prepare, and frozen leftovers reheated well.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jan. 10, 2007

We liked this recipe a lot. I would probably make this again. It was like a cross between a rich potato soup and a corn chowder. Even my husband liked it though he isn't a "corn fan". One thing I'd do differently is cut the sausage link into smaller, more bite size pieces. I wasn't sure if the recipe called for the big kielbasa type link or the lil' smokies. I sliced 1/2 of a large beef smoked sausage link and wished I cut my 1/4 inch slices into halves. There are so many many nice ingredients in this chowder I wanted to get a bit of each on the soup spoon but the round slices of sausage were too large.

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SILLYRABBIT

Cooking Level: Intermediate

Home Town: Clarksville, Indiana, USA

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Reviewed: Oct. 22, 2006

Tasted great. We didn't have bacon and used chicken broth instead of water, but followed the recipe for the most part. Topped off w/ cheddar chz. and made a meal w/ left overs for lunch.

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JMox

Cooking Level: Intermediate

Home Town: Stevensville, Michigan, USA

Living In: Martinez, Georgia, USA

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Reviewed: Oct. 12, 2006

I made this last night for dinner and we loved it - I added 14 oz of smoked sausage and 4 diced potatoes so i had to add a little bit of milk while it cooked. I also added black pepper and a little cheddar cheese on top - it was great!

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