This was certainly a good and acceptable chowder but it just didn't have that distinction that makes it outstanding, even after some tinkering which I know only made it better. I didn't use any water and wondered why the recipe would call for it. The oregano not only seemed excessive, but I felt would make for a one-dimensional tasting soup, so I substituted a good Tuscan seasoning blend instead. To add even more flavor, color and texture I added chopped celery and chopped red bell pepper to the vegetables. While I acknowledge this is a chowder, which implies it will be thick, it still was TOO thick and needed additional chicken broth. I'm thinking the flour was unnecessary in the first place! Also, since the chicken is already cooked I added it at the end rather than cook it any further. It was an okay soup/chowder, but even with additional seasoning including salt and pepper, extra garlic, no water and a wider variety of vegetables it still seemed to lack depth and complexity. I'm thinking that even a bit of dry white wine or sherry might make a big difference, though I also believe the chowder should stand on its own without it.
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This was certainly a good and acceptable chowder but it just didn't have that distinction that...