The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 31, 2009
Excellent, and could be used to make seafood. Even modified for low-fat, it's excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 27, 2009
This is much better than it looks. I did as another reviewer and omitted the flour and used my immersion blender to blend about half the soup, but leaving it chunky. I added the cup of milk, using 1/2 cream and 1/2 1% fat milk, and only 1 cup of Cheddar cheese. I also used dry parsley instead of fresh. What a great way to get your veggies!
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Photo by CARMIK124

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Medford, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 25, 2009
I made this for dinner the other night and served it with some homemade crusty bread. The end result was good, satisfying soup - but it was very basic, so I probably won't make it again (there are other recipes out there that are better, and just as easy to make).
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Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada
Living In: Kemptville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: Mar. 24, 2009
What a great simple nutrient dense soup! I didn't have/don't like all of the ingredients, so I just used the veggies I had on hand (2 red bell peppers, 1 orange bell pepper, 4-5 carrots-some chopped/some shaved, 1/2 a red onion, 2 broccoli crowns, about 1/2 bag of frozen white shoepeg corn, and 1 box of frozen peas) and didn't measure anything. I sauteed the onion and peppers in a dash of EVOO and 2 healthy spoons of minced garlic, then added a carton of chicken broth and the remaining veggies and simmered for about 10 minutes. I added a can of skim evaporated milk w/a dash of flour mixed in. Then, I lightly blended some of the soup w/my immersion blender and added about 2/3 a 2 cup bag of 2% shredded cheddar. Good stuff! Even Mr. LTH said "Tell them Mr. "L""T""H" like this"....
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 17, 2009
My french boyfriend who is seriously a perfectionist and not into veggies absolutely loved this soup... he even wants me to make it for his parents and he tells his french friends about it. He gave it 10 out of 10. Come on, french guys know when something tastes good!
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Cooking Level: Beginning

Living In: Paris, Île-De-France, France
The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 30, 2009
This was so good. I used 2 cups of chicken broth instead of the water and boullion. I also didn't have any broccoli on hand so I added extra cauliflower. I cut the cheese back to 2 cups and it was perfect. My husband suggested adding crab meat to it next time. I may have to try it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 12, 2008
Oh Wow! This is awesome. I followed the recipe exactly except I only put two cups of cheese in the soup and left the extra cup for a garnish. I also pureed the soup because I have a toddler and if she saw the veggies she would never try it. We all LOVED it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 21, 2008
I love this chowder. The first time I made it I followed the exact recipe, but now instead of cutting up vegetables I use different Trader Joe organic frozen veggies-whatever combo I have-even asparagus. I only use 2 cups of cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 20, 2008
i used low sodium chicken broth which left it tasting kinda bland. other than that it is a very good soup with some warm cheese bread to dip in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 12, 2008
I double the entire recipe, but still use only 3-4 cups of cheese. This is a winter time regular, and it's a great way to get in some veggies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 9, 2008
I love this recipie. This was recpie was great. I used frozen veggies and it turned out great. I used frozen corn, brocoli, fresh carrots, fresh red peppers, etc. I love the flexibility to add whatever vegatables that you like/have available. I like to sprinkle a little bit of chedder on top when served. The next time I make, I will have this as a side dish to the Bacon Pepper Jack Chicken sandwich (on this site).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 19, 2008
A thick, rich, and delicious soup. You won't miss the meat! Of course, a few tweaks: I used a 16oz bag of frozen broccoli and cauliflower along with the other fresh veggies. I added 32 oz chicken broth, and less flour, about 1/3 cup. This yeilded an incredibly thick chowder. Perfect on a cold winters day. Thank you for your submission, well done indeed!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 8, 2008
Good recipe! I was working with what I had in my fridge, and so omitted the pepper and cauliflower, but added some shredded cabbage and frozen corn. I also reduced the cheese by half. Very yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
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Reviewed: Oct. 12, 2007
This was my first time at making chowder and followed recipe and it was a success.Family really enjoyed this chowder.Will be making this chowder again. Thank You!
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Cooking Level: Intermediate

Living In: Iroquois Falls, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 20, 2007
super good and delicious.
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Cooking Level: Intermediate

Home Town: Nabua, Camarines Sur, Philippines

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 21, 2007
I just served this to a crowd the other night, and what a huge hit it was! There were several requests for the recipe. It was super easy, and I only made a couple of small changes--used cream instead of milk (although it was so rich, I probably could have stuck with milk)and reduced the cheese to two cups (it was still incredibly cheesy). Oh, yes, and I also added mushrooms. I know I'll use this recipe many times.
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Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 13, 2007
I loved this recipe! So does my husband. I didn't change anything, and thought it came out perfect. I will for sure be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 10, 2007
Fantastic recipe! I used only a small pat of butter and a little olive oil to saute the onions/peppers, added mushrooms and corn, and reduced the cheese to about 1/2 cup sharp cheddar, with a little sprinkled on top of each bowl. I also blended the soup just a little bit with my handheld mixer to give it a smoother consistency (but still let some veggie chunks remain). I thought the recipe was absolutely delicious. I am definitely adding it to my meal rotation. Thank you!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 26, 2007
Delicious! I followed the recipe pretty closely. But I used a yellow bell pepper instead of red, and since I didn't have any celery, I just added extra broccoli, cauliflower, and carrots to compensate. I actually used a pre-packaged bag of broccoli & cauliflower florets from Trader Joe's, so it was really easy. Based on other reviews, I didn't even chop them smaller and they cooked down great (I did poke them a bit with a spoon towards the end to "help" them integrate more with the soup). I forgot to add parsley, and I just eyeballed the cheese (shredded a big pile of it and threw it in at the end). It tasted pretty good without the cheese too, so I like that flexibility of the recipe. My husband and I both loved it. The kids (they are 4 1/2 and 2) only ate a few bites, so that's why I only gave it 4 stars and not 5. My son actually said he liked it, so there's still hope (maybe he just wasn't very hungry tonight!).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 31, 2007
Great soup! I cut the broccoli and cauliflower fairly coarse because I like chunky soup, and they still cooked down to almost nothing... next time I will chop even coarser. Soup tasted great and was the right consistency without using a blender!
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Cooking Level: Beginning

Home Town: Rochester, New York, USA
Living In: Indianapolis, Indiana, USA

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