Reviewed: Apr. 16, 2013

I made this soup for the deli I work at. It came out really good!! I used sweet corn and had to add alot more milk then what it called for but it was very very tasty!! I will make it again.

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

Reviewer:

kshea0818

Reviewed: Jan. 23, 2013

This was a great quick and easy recipe we are making it again tonight with the temp being 10 degrees this hearty soup will be perfect.

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

Reviewer:

MommaCharCooks

Cooking Level: Expert

Reviewed: Dec. 25, 2012

I (like others mentioned here) used two cups of chicken broth and two cups of milk rather than four cups of milk. Was a good meal for a snowy night. I'll keep this one.

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

Reviewer:

coyote bob

Reviewed: Dec. 17, 2012

this is an amazing soup base. I tried some of the others suggestions and did 2 cups of half and half plus the chicken broth. sauted some garlic with the veggies and kosher salt. delicious.

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

Reviewer:

mdobles

Reviewed: Nov. 8, 2012

This chowder is so good. I also added onions to the soup. It was great I loved it. Thanks for the recipe

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

Reviewer:

Nadine

Reviewed: Sep. 23, 2012

Crowd pleaser; perfect for the onset of autumn! Changes: I added equal parts celery and carrot, with doubled the amount of chopped sweet onion. Added in 1/8 teaspoon of nutmeg, splash of liquid smoke and 1 can beef consume. Rather than whole milk I opted for 2%. I did not use bacon in the soup, but did sauté veggies in bacon grease for flavor while controlling fat/salt content. I also used one large bag of frozen corn in this double batch. The whole pot was eaten by 7 hungry adults!

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

Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Havre, Montana, USA

Living In: Omaha, Nebraska, USA

Reviewed: Sep. 11, 2012

This was really good. I made a couple of changes. Instead of 4 cups of milk I added 2 cups of chicken stock and 2 cups of milk. I used 2 stalks of celery 4 would have been too much and I had one extra potato which I added. The extra potato was a bit much so I added more liquid (1/2 cup stock, 1/2 milk cup milk). It was perfect, my family loved it. This recipe was really easy to make and a total keeper.

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

Reviewer:

Betty

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

Good basic recipe. I don't add carrots, I use frozen white corn, more potatoes and a cup of sour cream and it will be outstanding.

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

Reviewer:

madhatter

Cooking Level: Intermediate

Reviewed: Feb. 7, 2011

I used 2 cups half & half & 2 cups milk and used creamed corn. We used this for our super bowl party & it was a hit.

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

Reviewer:

KBKRANZ

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Columbia, South Carolina, USA

Reviewed: Jan. 28, 2011

Not bad at all, very hearty, but even with s&p it's missing a little something flavor-wise. The next day it's a little more flavorful (i.e. you can taste the bacon more) but even then, needs something extra. The only changes I made were to add an onion and an extra carrot instead of the celery, and use cornstarch instead of flour. Note: it is a potato chowder, not a corn chowder with potatoes in it.

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