Reviewed: Jun. 16, 2008

This recipe is really good, prepare it as directed and you will have a great soup with no leftovers. I added this one to my recipe collection! A hearty delicious soup.

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LUV_2_B_MUM

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2007

Before I even started making it I decided to use canned vegetable broth instead of over-salty and under-flavored bouillion cubes. Then I cut the butter from 8 tbsp. to 6 tbsp. It was still way too greasy! I chilled it and skimmed off half the fat, and that still left plenty of butter! Broth was too thin for this to be considered a chowder. I won't make it again.

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SVENSKAFLICKA

Cooking Level: Expert

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Reviewed: Dec. 25, 2006

No need to make this again. It was a very thin broth and made a meal for 6, but nobody particularly cared for it.

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Adriana Duff

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Reviewed: Nov. 29, 2006

do you peel the potatoes

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PINKY8467

Cooking Level: Expert

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Reviewed: Nov. 25, 2006

All four members of my family said, "It's a keeper!" It was easy and delicious. I used 5 boullion cubes, crushed, instead of powder. I also did not add the salt due to the fact that the boullion has a lot already. Also, I used dried parsley flakes instead of fresh. I will be making this again with variations like clams or crab. It's yummy! Thanks for the great recipe!

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