Reviewed: Jan. 23, 2008

very bland even added old bay and pinch of cayenne pepper had to add another cup of milk or it would have been like a paste will not make again

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jack f

Cooking Level: Expert

Home Town: Tonawanda, New York, USA

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Reviewed: Jan. 6, 2008

This recipe is AMAZING! I was always threatened by the daunting task of making chowders as I have heard numerous times that it was tough to master a good chowder. Anyway, I found this recipe to be : - Very flavourful - Very colourful ( the celery leaves and stalks make a good contrast to the pink in the shrimp, against the white creamy sauce ) - Very easy to make! However, I did change some few things to suit it to my taste: - I did not add the entire package of cream cheese. I thought it was too much to do that. I added a bit more milk though. - Instead of the cream cheese, I added 2 low-heaped tablespoons of sifted flour, as I was stirring the soup. This thickened up the chowder quite quickly without the fat that you find in the cream cheese. - I also added a sage, thyme, dill dry herb mix ( around 3/4 tsps ) to give it that underlying flavour that goes so well with seafood chowders.

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Sza Sza

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Reviewed: Jan. 6, 2008

This soup was wonderful! We cooked the potatoes before adding to the soup. We added the Old Bay sesoning. It was perfect. My family loved it. Thanks for sharing.

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Tammy22

Home Town: Pottsville, Pennsylvania, USA

Living In: Glendale, Arizona, USA

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Reviewed: Dec. 10, 2007

There is not alot of flavor in this soup. I made it according to the directions, then added everything that others had recommended and still wasn't satisfied. Would not make it again.

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Melinda

Cooking Level: Expert

Home Town: Pleasanton, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 8, 2007

This is a very good recipe. I followed some others advice and added garlic to the sauted onions and celery. I also used one pound of shrimp instead of 1/2 lb. I cooked the potatoes ahead of time, which is a must. I also added about 1/2 cup of chicken broth, since I had more shrimp. Finally, I added 1 T. of Old Bay Seasoning, which really made the dish. If you do nothing else, still add Old Bay! Oh yea, I used 1/3 less fat cream cheese (microwaved it 30 seconds to soften) and it still tasted great. It's great served with bread for dunking!

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Lyndi3

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Reviewed: Oct. 9, 2007

I added grilled sausage and it was awesome.

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BKELLY828

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Reviewed: May 11, 2007

Very creamy! Took the advice and added the potatoes with the onion and celery. Next time I'll saute on low, I burnt the bottom of the pot. I also microwaved the room temperature cream cheese for a minute on half power and it blended very easily! And I added cinnamon at the end - yummy!!

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KLBUMB

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Feb. 10, 2007

I had some problems with this recipe...waiting for the potatoes to cook was horrible. I kept worrying about burning the milk which by the way, I had to add about a cup more of it. I must have had some extra thick cream cheese or something because it looked more like a sauce then a chowder without the extra milk. Definately boil the potatoes first and be ready to add a lot more spices because it will be very bland without them.

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jessica

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2007

family loved it.. i added scallops also.

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Vicki

Cooking Level: Expert

Home Town: New Brunswick, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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Reviewed: Feb. 3, 2007

This recipe was very good! We added a half a cup of milk only. Delicious!

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Joanna

Cooking Level: Intermediate

Living In: Antioch, Illinois, USA

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Reviewed: Jan. 24, 2007

good base, would use it again

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chef training

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Reviewed: Jan. 24, 2007

I made this soup last night and can I tell all of you just how truly fast a delicious it was!!!!! I will tell you my changes. First I did not have any celery so instead I sauted the potatoes with the onion because they will cook faster. then I added the block of cream cheese and 2 cups of milk and gently melted down the cream cheese. Then I added one defrosted shrimp ring (tails removed) and 1 can of baby clams with half the juice a little salt and lots of pepper. It made 4 hearty bowls for my husband and I. I will be making this for some friends on the weekend, totally satisfied with this chowder...

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boomer

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Pickering, Ontario, Canada

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Reviewed: Nov. 2, 2006

Very tasty, very filling! Thanks for the recipe

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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Oct. 17, 2006

Fabulous! Perfect just as written, thanks!

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JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Sep. 2, 2006

Though the end result of this recipe seems like something closer to potato soup than a seafood soup, it's an excellent recipe nonetheless. I doubled the recipe and still didn't seem to have a very good volume of soup. Melting the cream cheese on low takes a LONG time, but I suppose the low temperature is necessary so the cheese doesn't ball up and melts thoroughly. I added a little extra milk so the soup would "go further." I also added some white pepper when I added the salt. Next time, I may use more shrimp. There wasn't really enough.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 29, 2006

Average. Nothing to write home about. I had to add a lot of ingredients to make it more flavoursome. Small sprinkle chilli powder, can of corn, three teaspoons of powdered chicken flavouring, herbs, vegetable salt and only then it was sort of okay.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 15, 2006

This is great! Not hard to make either. I added sliced asparagus to the onions and celery, hot sauce towards the end and more white wine. Everyone enjoyed it, will definitely make again. Doubled the recipe and it made plenty.

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Suzette

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Reviewed: Apr. 8, 2006

this was a very good chowder. i added alittle more white wine about 2 tbsp. more and 1/4 cup half and half. i also used 1 four ounce can of bumblebee tiny select shrimp chopped,and drained instead of the 1/2 pound of shrimp.this was perfect, a taste of shrimp without the fishy smell.

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DOLLYGIRLCOOKING

Cooking Level: Expert

Home Town: Old Forge, Pennsylvania, USA

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Reviewed: Apr. 3, 2006

Very tasty! I also added a can of corn and it was great - I don't think I'd ever make it without. Also added a couple of drops of hot sauce, parsley, and a bay leaf.

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Jenny S

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2006

The whole family loved this chowder! Great flavor and texture, and I went by the (doubled) recipe except that I substituted butter for the margarine. It's high on the family's request list. Thanks!

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CEMENTSHOES

Home Town: Peabody, Massachusetts, USA

Living In: Monroe, New Hampshire, USA

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