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Reviewed: Oct. 12, 2008

Quite good. I didn't have celery or carrots, so I used some ground celery seed (about 1/2-1 tsp). I used half broth and half milk bc I didn't have enough milk, even for a half batch of the soup. Turned out very well. I served in rye bread bowls, which was good. Thanks for the recipe!

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Oct. 1, 2008

I agree it is a good basic recipe, quick and easy for a week night meal. I substituted 2 cups broth for 2 of the cups of the milk. I had fresh corn so I used it. Used a little less celery and a little more carrot, just personal preference. A little pepper and it was very tasty. Thanks for the recipe.

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HAPPYMOM3

	Cooking Level: Intermediate Living In: Anchorage, Alaska, USA
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Reviewed: Sep. 9, 2008

Great comfort food..added some salt and pepper!

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KERIS1172

	Cooking Level: Intermediate Home Town: Mentor, Ohio, USA Living In: Hambden Township, Ohio, USA
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Reviewed: Sep. 2, 2008

I think this is a really good base recipe. First, I doubled the recipe and instead of celery, I used carrot and onion. And because I really wanted some great flavor (we don't like anything bland around here), I substituted one cup of chicken bouillion for one of the cups of milk. I didn't have any canned corn, but I thawed some frozen corn which was perfect. Then I just salt and peppered to taste. I'll make this again.

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BroncosFan

	Home Town: Grand Prairie, Texas, USA Living In: Fort Collins, Colorado, USA
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Potato, Bacon, and Corn Chowder

Reviewer:

pomplemousse

Reviewer:

HAPPYMOM3

Reviewer:

KERIS1172

Reviewer:

BroncosFan