Not only is this soup good every time but it is low carb, probably only a few grams per serving. I'm a low carber so there is always some in the fridge. Follow the recipe and you won't be disappointed. For the spicers out there like me, add what you want to make it even livelier!

Reviewed On: May 3, 2011

Simply outstanding. My mother cooks what I thought to be the best seafood chowder and even she has been left amazed. I'm not a complete health nut so I use regular milk. I like the consistency a little soupier so I add addt'l milk. I use medium shrimp, bay scallops, crab claw meat, haddock and clams. I add 1/2 cup of fish stock and a few good squeezes of fresh lemon. I only use 1/4 tsp of Cayenne AND AN ABSOLUTE MUST IS 1/4 TEASPOON OF THYME AND 1 BAY LEAF--YOU WILL NOT REGRET ADDING THESE! I omit corn but fresh chopped celery is a must. The best thing about this recipe is it's versatility. The key is the broth. After that it's personal taste. Great job! I'm passing this off as my own creation. Just kidding. :-)

Reviewed On: Jun. 2, 2009

With a couple of small changes this was great tasting chowda! I only added 3 cups of water for a little thicker consistency. I added 1/2 stick of real butter (I think this is a must) and 4 or 5 shakes of crushed red pepper to give it a tiny bit of zing. Awesome!

Reviewed On: Nov. 16, 2008