We really liked this recipe and the only reason I gave it 4 stars instead of 5 was b/c if I hadn't read other reviews first, I wouldn't have known to cook the potatoes and soften the cream cheese before adding them to avoid frustration and/or burning the milk due to the long melt/cook time. I followed the recipe except for these changes: I omitted the celery & salt and substituted 1/4 tsp of celery salt because I didn't have any celery on hand. I increased the onions to 2/3 cup b/c we like onions. I used Neufchatel cheese in place of the cream cheese and softened it in the microwave before adding it to the stock pot to reduce time needed to melt it. It still took a while to melt, though. I upped the potatoes to 3 cups and boiled them in one can of reduced sodium chicken broth with 1 Tbsp of Old Bay and when the potatoes were fork tender, I added the entire mixture. We had 17 extra large-sized shrimp (which had been steamed with Old Bay) leftover from Christmas, and I cut them into bite sized pieces before adding. I also used 2 cups frozen white corn (b/c I can't imagine chowder without corn), 1 extra Tbsp Old Bay (we're from MD and love our Old Bay!), and 1/4 tsp white pepper. This made 6 cereal-sized bowls of soup. I was full after one bowl, but my husband ate THREE because he thought it was so good! This could easily make a meal if served with salad and/or crusty bread. Or as another reviewer suggested, serve it in a bread bowl. Thanks for a great starter recipe!
Was this review helpful?
1 user found this review helpful
We really liked this recipe and the only reason I gave it 4 stars instead of 5 was b/c if I...