Reviewed: Feb. 11, 2012

Great recipe and a family favorite! I make a few changes: only about half the potato, 1 packet of Rich's GW Seasoning per cup of water, increase the carrot and celery a bit. In the last hour, I add crab claw meat and frozen corn or succotash. In the last half hour, I add about 5-8 ounces of low-fat evaporated milk. I sprinkle dried Parsley flakes near the end and add about 1/8 - 1/4 tsp. salt if it needs it. My husband likes to add a little Tabasco in his. I don't know why this recipe isn't used and reviewed more. I've been making if for a few years - it's makes a cold weather hearty meal with a salad and a piece of whole grain bread. Thanks!

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Reviewer:

Leslie

Reviewed: Jan. 15, 2012

I did a bit of tweaking in this recipe. I did not use bouillon, I used 2 cups of homemade chicken stock. I also used 3 cups of whole milk in place of the evaporated milk. I also added in about 1/2 cup of frozen corn kernels. I gave the potatoes, celery, carrot and onion a headstart in a skillet with some chopped bacon, too. All-in-all this was a decent recipe and I'll probably use a variation of it in the future. Thanks for submitting this.

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Reviewer:

witchywoman

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Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Jun. 19, 2010

I didn't have all the things the recipe called for so I made substitutions. Used bouillon cubes for every one cup of water. Changed out some of the veggies, used red bell pepper instead of carrots and corn in place of celery. I also added my own seasoning cause I didn't have parsley. When it was done cooking it seemed very thin so I pulled out my potato masher and mashed it up a bit. Added a paste of water and flour until it thickened how I wanted it. Also seemed bland so added more salt and pepper. All in all I think this is the kind of recipe you can easily tweak to your own tastes and when it was done my boyfriend said it was the best thing to come out of the slow cooker yet.

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Reviewer:

DemonVonKitchenSink

Cooking Level: Beginning

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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Reviewer:

LUV_2_B_MUM

Cooking Level: Intermediate

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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Reviewer:

SVENSKAFLICKA

Cooking Level: Expert

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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Reviewer:

Adriana Duff

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Meridian, Idaho, USA

Reviewed: Nov. 29, 2006

do you peel the potatoes

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Reviewer:

PINKY8467

Cooking Level: Expert

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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