Reviewed: Nov. 4, 2009

This recipe is delicious! It has a rich, wonderful flavor. I doubled the recipe and added an additional can of creamed corn. I also used equal parts asiago and parmesan. The whole family loved it and my meat-loving stepfather said that he "didn't even miss the meat". I will make this one again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lemonadrianne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

This recipe is a delicious base for customizing. Instead of water, I used the chicken broth created from the Catherine's Spicy Chicken Soup recipe. I freeze extra broth from this recipe. It's excellent. I added Old Bay to the roux instead of salt. After adding the milk thickener to the veggies, I added lump crab meat, a few splashes of sherry, a splash of hot sauce, and chunks of cooked bacon. Oh, and a dollop of brown mustard. Delicious!!! Thanks for sharing this recipe Michelle!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KIMMIEGIRL253

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2009

Wow, this was absolutely fantstic! I added a half of a red pepper, chopped, and that was the extra touch it needed to replicate a soup I tried while out west on business, and have been craving for months. Thank you!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katzen

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

SOOOO Good! My family gobbled this up!(veggies n all)I like that you can play with it and make it you own but it is great as is. We doubled and added a little thyme and garlic cuz we like it but I was eating it as it was simmering before that and it was good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jjschulze

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2008

This was an excellent hearty chowder. I used frozen corn from my garden instead of canned corn. I also added a dash of cayenne pepper and a couple of drops of hot sauce for a little extra kick. Everything else I did exactly as called for in the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2008

This is excellent! I think next time I make this I'll add some canned kernel corn as well. Overall this is one of the best tasting soups I've made.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

artworkbykaren

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2008

I really did not like this recipe. My potatoes disintegrated after cooking the soup for a while. I would suggest cutting in slightly larger pieces and not over-boiling them. There wasn't too much flavor in this dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hungryhippo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2008

Great chowder! I did make a few changes though--I upped the amount of onion to a heaping half cup, decreased the amount of parmesan to a half cup, and added a generous sprig of chopped fresh thyme.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Diz

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2008

Great, easy recipe. Followed recipe, though I did add kale with the veggies, which was great. Next time I may add some ham or bacon. You could also add shrimp or scallops, etc. for a different twist. Will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vwshelb

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2008

So yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jomer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2008

This is one of our favorites! I had never made chowder before, but the Parmesan sounded interesting. I either reduce the amount of celery by half or leave it out all together. I also add cooked bacon pieces, since my husband is a bacon freak and it really adds to the flavor! I've made this a couple of times to take to new moms and have gotten lots of compliments.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2008

I loved it...and have made it for giving away to new mothers and sick folk. I have thickened it a bit more, but beyond that i followed exactly, and loved the flavor the parm. cheese gives it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

boilerup1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2008

This was great! I added garlic and a can of Niblet corn and a few more carrots than it called for. I think it was better after it simmered for about an hour. Will definitely be making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JJH

Home Town: Mchenry, Illinois, USA

Living In: Birmingham, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2008

My family loves this recipe! I love that it's vegetarian. I followed the recipe for the most part with a few little tweaks. I didn't have shredded parm cheese so I used grated cheese instead. I also added about 1/4 tsp of ground cayenne pepper to give it some more flavor. I'll be making this soup again for some guests tomorrow!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cooking.in.MN

Cooking Level: Intermediate

Home Town: Middleboro, Massachusetts, USA

Living In: Red Wing, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2008

Good and easy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lagamor

Cooking Level: Beginning

Home Town: Manhattan, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2008

WOW. This was so great! I wish I'd had more left over!! The cream corn was the right way to go. I doubled the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2008

Add some spices for more flavor like cumin, chives and basil. Other wise it was perfect. You can use other cheeses besides Parmesan like cheddar or Mozzarella.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

willyamos

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2008

This was absolutely delish!!! Just made it tonight and the whole family loved it. As four the size of recipe I also doubled it, but it was fantastic. Thanks for the great dish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

soccermom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

This recipe is FANTASTIC. I did add a pinch of thyme/cumin like another reviewer, and I also let it simmer in my crockpot on low for about 3 hours (while I bake bread to go with it)! I toss in another can of corn niblets with the creamed corn so it's EXTRA corny. Absolutely delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Audacian

Cooking Level: Intermediate

Home Town: Albany, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2007

This is absolutely fantastic. One of the best recipes we've tried from this site. My husband loved it and already put in a request to make it again - soon. I did have to change some things based on what I had in the house. I used a cannister romano/parmesan blend (all I had) so I used less (3/4 cup) and omitted the salt since romano is so salty. I added a can of drained corn since I didn't have cream corn in the house, and also (as a result) used less of the roux (2 tbsp each butter and flour) since there was less liquid from the cream corn. I also tossed in a clove of minced garlic when I simmered the vegetables and added some dried thyme and parsley (about 1/2-1 tsp of each) to serve. I don't believe that the changes I made detract at all from the quality of the recipe - I only made them to accommodate what I had in my pantry. Hopefully my review help someone else to know what changes can be made without hurting the recipe - it's wonderful and I highly recommend it.

Was this review helpful? [ YES ]
8 users found this review helpful