Living in Northern Maine, soups, stews and chowders are a staple. This recipe was excellent with full flavor and a rich creamy texture. I did make a number of changes. I dug 8 good size potatoes from the garden. I added 4 cloves of freshly grated garlic and one fresh garden carrot, (grated) to the boiling potato pot. I strained the potatoes & veggies and let them "rest", for 2 hours. I then took the broth that the potatoes had cooked in and added the rest of the chicken broth. I used whole milk instead of the half and half. I took 2 cups of the potatos and veggies and used a potato masher and mashed them into the broth mixture. I simmered and then added the rest of the potatoes. Instead of flour, I simply slowly added "Wondra, to get the right consistancey. When piping hot, I added fresh cut basil and parlsey. This was an excellent recipe. Thank you
Was this review helpful?
[
YES
]
4 users found this review helpful
What's this?