Absolutely loved this soup...taste just like deconstructed buffalo chicken. Only made two minor changes...use 1/3 cup Franks instead of 1/4 cup (we like spicy). Lastly garnished soup with blue cheese crumbles. This recipe was simple to make...it is a keeper.

Reviewed On: Nov. 28, 2012

pretty good SOUP recipe, I wouldn't really call it a stew. Instead of chili pepper I used 1/4 c McCormicks taco season mix and 1 t creole season for spice. Good base, could easily add more veggies or maybe black beans to make it heartier. More than likely will make again.

Reviewed On: Oct. 18, 2011

Five stars with a few personal modifications to lower the fat content a bit and add more flavor. I still used 1lb bulk pork Italian sausage, next time I may try italian turkey sausage. After browning the sausage and draining the fat I added 2 tablespoonsful flour before adding 1&1/2 cups fat free half &half, along with the peas. This allowed the sauce to have a slightly thicker consistancy. I also added 1/2 t Tony Cachere's creole season, 1 t fresh cracked pepper and salt. Skipped the addition of butter, didnt feel it was necessary and it wasnt missed. Finally I added the parmesean to the sauce as well as a little more on top. Delicious and will defiantely make again. Nice and easy recipe for a week night or nice enough for gatherings and holidays since so easy to double.

Reviewed On: Oct. 17, 2011