Reviewed: Nov. 24, 2009

Excellent and easy; a definite keeper. The only thing I changed was that I used leftover cooked, cubed potatoes; I browned them with the onions and it was very tasty. I reduced the overall cooking time since the potatoes were already cooked. My only problem is that with 3 grown men to feed, there were no leftovers! This would serve 6 as a soup course, but as a main course (served with crusty bread and a salad) I wouldn't plan on getting more than 4 servings.

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cecefltrn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Nov. 14, 2009

Very delicious and easy to make. I tripled the amount of bacon and it was perfect!

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coolest auntie

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Reviewed: Oct. 7, 2009

This was very good! I did add some more flour/butter. Great fall recipe.

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claire03

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 22, 2009

This was a very tasty, flavorful dish, but it was a bit thin. I would recommend putting in some cornstarch or flour to thicken it.

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doberman/puglover

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Really wonderful recipe. I used more bacon, substituted half and half for the milk and added a can of sweet corn. My husband had me make it twice in one week...he loves it!

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Jenny Butler

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Reviewed: May 25, 2009

Really delicious recipe & easy, too! My husband said it's better than most he's had in a restaurant.

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Lisa

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Reviewed: Apr. 9, 2009

This stuff is so good I think everyone should have this

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Mike

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Reviewed: Mar. 21, 2009

Delicious recipe my entire family enjoyed. We added some crab and oyster crackers on top.

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Jannette

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Reviewed: Mar. 20, 2009

Excellent soup, used 1/2 and 1/2 instead of milk.

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Dawn

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 14, 2009

i made this for new years. it wasn't bad, but not the best i've had. for some reason mine was a little salty. maybe i made a mistake, maybe i didn't.

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Faith

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 11, 2009

My sister and I really liked this soup. The only thing we didn't like was the amount of parsley. It was overpowering. We're going to make it again with much less parsley and a little more bacon and then we are going to ENJOY, ENJOY, ENJOY!

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DRS

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Reviewed: Nov. 30, 2008

I substituted unsweetened soy milk for my dairy-allergic family and it was very tasty. Even better with bacon bits on top.

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Qirien

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

This was a great chowder recipe. My 6 yr old turned her nose up at it and said it didn't look good, but after tasting it she loved it and wants to eat it every day. I made a couple changes. I didn't have any thyme or savory so I added some celery seed and old bay seasoning. And I happen to have some light cream that needed to be used, so I subed 1 1/2 c. & 1/2 c. milk for the 2c. milk.

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Caryn

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Reviewed: Nov. 18, 2007

I have never made clam chowder, and this was easy and very good! I used chopped clams instead of minced so that clams would be a little larger.

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Alice

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Reviewed: Jan. 1, 2007

This is a very good clam chowder. I substituted Jennie's 99% fat-free turkey bacon for real bacon, and used NuSalt to lower the sodium, and it turned out just fine. As a bonus, I made it for a Christmas party, and the "bacon" and parsley added festive colors for the occasion.

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Beth Fischi

Cooking Level: Beginning

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Reviewed: Nov. 6, 2006

This is similar to a chowder I make called Down East Chowder. Instead of using fresh potatoes I use bagged shredded hashbrowns. It gives it a more meaty texture.

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