Reviewed: Apr. 3, 2012

Yum! I love it made w/ chicken broth and also about a 1/2 tablespoon of red pepper flakes (which surprisingly brings out a LOT of spice). Oh, I also omit the celery, shallot, and tomato paste.

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cgriffin07

Reviewed: Feb. 26, 2012

Meh. Wouldn't make again without some alterations.

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Reviewer:

kmarie

Cooking Level: Beginning

Home Town: Seekonk, Massachusetts, USA

Living In: New York, New York, USA

Reviewed: Feb. 22, 2012

So good, so easy, and so good as leftovers. Pureeing the corn gives it great texture. Thanks so much!

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Reviewer:

davisne

Reviewed: Nov. 22, 2011

So very, very yummy! I made a couple of modifications based off of what I had on hand. I will list them below. I sprinkled a bit of cayenne pepper on the sweet potatoes prior to roasting them to combat the sweetness. I used white onion, instead of red. I used Chervil instead of thyme, because somehow I am out of thyme. I also omitted the shallots, simply because I didn't have any. My husband raved and raved about this chowder. It will definitely being going into the recipe book! Thank you!

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rozekitten

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Jun. 2, 2011

would be nice to add in the directions not to mix up the cubed potato and the sweet potato(when its time to put the first potato in the pot). i ended up having to mic a cubed potato and then wasnt able to do the 20min simmer because i'd put the sweet potatoes in in error. needed to not have one more thing to wash so skipped the pureed corn bit. next time will reduce some liquid and add cream.

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Reviewer:

Stacy

Cooking Level: Intermediate

Reviewed: Mar. 28, 2011

Followed the other recommendations and used can of creamed corn. Some might want to use more liquid than recommended.

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Reviewer:

RockyTrax

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Cooking Level: Expert

Living In: Yankton, South Dakota, USA

Reviewed: Jan. 21, 2011

This was excellent and so easy! I roasted the sweet potatoes whole (make sure to line oven w/ foil) at 450 for about an hour and then added to the other ingredients that I already had simmering for a while. I didn't have celery, used regular onion and garlic, no tomato paste and chicken broth. I also did not add a potato or parsley. Very nice flavor.

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bsp09

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Selinsgrove, Pennsylvania, USA

Reviewed: Jan. 11, 2011

A keeper! This is a delicious recipe and full of good veggies! A yummy veggie meal! Very filling. The only thing I will change the next time would be to cut back substantially on the dried thyme as it was somewhat overpowering. Otherwise perfect!

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Reviewer:

mary h.

Home Town: Cape Breton, Nova Scotia, Canada

Living In: Sydney, Nova Scotia, Canada

Reviewed: Nov. 27, 2010

An incredibly satisfying soup perfect for a wholesome vegetarian meal on a cold night. I added about half a cup of toasted peanuts on top to add some crunch. I will be keeping this recipe as a staple from now on!

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Reviewer:

birdmadgirl7

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Corvallis, Oregon, USA

Reviewed: May 19, 2010

This soup is great--very flavorful and easy to work with! I made this before and added large chunks of tomato; I made it last night and added two huge cloves of garlic (my family loves garlic), substituted the vegetable broth for chicken broth, and added about 2 pounds of turkey ham to give it some extra protein. This soup is great, not only by the recipe, but it's also easy to work with/adapt for what you have in your kitchen. I get compliments every time I make it!

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