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Reviewed: Mar. 13, 2008

I made this recently and am giving it only 3* because I hated it but everyone else seemed to like it OK. I read the previous reviews and doubled the carrots and broccoli. I ended up using link Italian sausage that I peeled and crumbled in the skillet, so the pieces of sausage were of varying sizes (from rather large to small). I omitted the onion, used 7 oz dried tortellini, cooked for the pasta, added only 4 cups of skim milk. Because I used skim milk instead of cream and the family was anxious to eat dinner (ALREADY), I used a few Tbsp. of cornstarch and cold water to thicken the chowder. I didn't measure on the cheese just threw in a Three-cheese blend (Asiago, Romano, and Parmesan) of shredded cheeses by the handful (several). Anyway, the others liked it and I didn't. Make this recipe at your own risk. Wonder what I could do to fix it. Maybe use the right sausage? HAHAHA So, thanks for the chance to experiment; they don't always work out do they:)

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Reviewer:

MaryLizBeth

	Cooking Level: Intermediate Home Town: Mobile, Alabama, USA Living In: Alabaster, Alabama, USA
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Reviewed: Mar. 3, 2008

Really great soup! I used 4 cups of half and half instead of the 8 cups of light cream the actual recipe called for, which was fine. The 8 cups may have made it too watery for our tastes.

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Reviewer:

GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Jan. 12, 2008

My husband and I really enjoyed this recipe. The next time I make this, I'll add more sausage, broccoli and carrots and reduce the light cream to 6 cups. Wonderful flavor and the tortellini was a nice touch.

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rachelle221

	Cooking Level: Expert Living In: Huntington, West Virginia, USA
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Reviewed: Dec. 9, 2007

This is a delicious, rich chowder for a cold winter's day. I followed other reviewers advice and cut the light cream (1/2 & 1/2) down to around 4 1/2 cups, and also used MILD Italian sausage. The secret to the perfect consistancy/flavor is to let it simmer on low heat for an additional 20 minutes or so once all the ingredients are added. Flat-leaf parsley,chopped, would be a nice addition for color.

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Reviewer:

SWEETPEA3087


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Reviewed: Dec. 3, 2007

Delicious! The first time around I used half as much cream and it was stil too creamy for me. I highly suggest using, at most, half as much cream. That aside, it is a huge crowd pleaser and a great dish for a group of people.

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Divabetic

	Cooking Level: Expert
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Reviewed: Oct. 19, 2007

This chowder ROCKS!! Iv made it once for my WHOLE family and they loved it! Very filling, can only eat about one bowl, but heats up well! Only thing I do different is I only use 4 CUPS of Light Cream instead of 8. 4 seems PLENTY!

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jovani


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Reviewed: Feb. 17, 2007

This is really nice. Not what I expected, the sausage adds and interesting flavor. The large amount of cream is needed to dillute the spicy flavor of the sausage. I used low-fat milk instead, and it was fine, just thinner. To get it thick again, just cook on low heat uncovered for a while (half an hour-ish).

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Reviewer:

noeticblues

	Cooking Level: Intermediate Home Town: Wylie, Texas, USA Living In: Washington, Connecticut, USA
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Reviewed: Feb. 2, 2007

My husband loves this soup!! I made it three times in two weeks.

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Reviewer:

Tonya

	Cooking Level: Intermediate Living In: Crown Point, Indiana, USA
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Reviewed: Jan. 18, 2007

Fabulous!!! I added more Romano cheese than the recipe called for and salt to taste. This is a keeper!!!

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Reviewer:

CCHANS67


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Reviewed: Jan. 4, 2007

Delicious! I am amazed at the wonderful taste of this recipe. It is a meal in itself and so warming on a cold, rainy day. Perfect!!

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Reviewer:

LEORADEV

	Cooking Level: Intermediate Home Town: Eugene, Oregon, USA Living In: Corpus Christi, Texas, USA
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