Reviewed: May 11, 2010

Omitted margarine, and just threw all veggies into the stock pot with chicken broth and let it boil until veggies were soft. I then added leftover ham and let them simmer on low for 20 mins or so before adding milk and cornstarch. This soup was good, but not my favorite way to make a chowder. I prefer the roux method better. But all in all this was still a nice meal on a chilly night.

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Reviewer:

Dancing Queen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Reviewed: Mar. 7, 2010

it was so easy. My 2 year old loved it.

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Reviewer:

NNAG002

Reviewed: Feb. 23, 2010

This is a good low fat chowder.I add either frozen corn or a can of cream style corn to mine.Both are really good.The corn just adds a little sweetness that we like.I've also used red potatoes and we thought they were good in it.I always serve this with cornbread and we love it.

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Reviewer:

tullybear

Reviewed: Jan. 23, 2010

We really, really didn't like this. Bland, thin, and generally unappetizing. Not sure why our perception of the dish is so different from so many others, but will not be making this again.

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Reviewer:

ADMiller

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

Reviewed: Jan. 3, 2010

**Needs some tweeking** My changes and additions were: added two chix breast (boiled and shredded), 1/8th tsp thyme, used two C Skim Milk, one C Evaporated Milk, omitted the water and the salt, and dumped in a can of creamed corn right before thickening... Next time I will definitely use two cans. As is written I was not impressed.

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Reviewer:

Sam84jo

Cooking Level: Intermediate

Reviewed: Dec. 17, 2009

Quite delicious for such a low calorie creamy soup!

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Reviewer:

SAGELEE

Reviewed: Dec. 8, 2009

Excellent soup for a cold winter night! We added 2 grilled chicken breasts, 2 cloves of garlic and a can of corn. I did add more pepper also, but did not add salt because I used "Better than Bouillon" Chicken Flavor which has sodium (plus we had grilled the chicken breasts with salt and pepper). I used part fat free half and half, heavy whipping cream and 2% milk. I'm not sure of the amounts as I just needed to use up the cream and half and half that I had in the fridge. As other reviewers suggested, I did mix the cornstarch with the milk, adding it at the same time as the parsley so it would simmer for a while longer to thicken. This was a very tasty comfort food soup that we will be making again. Thank you! :)

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Reviewer:

MountainDaisy

Cooking Level: Intermediate

Reviewed: Dec. 6, 2009

Delicious! I love garlic and pepper so I added 3 cloves of minced garlic in with the onion and doubled the pepper. The only other change I made was to add chicken. I used boneless skinless breasts, which I broiled for 5 min on each side and then cubed and added about 5 minutes after the potatoes.

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Reviewer:

Emma

Reviewed: Nov. 24, 2009

This was a good recipe, but lacked some flavor. I garnished it with cheese.

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Reviewer:

K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 8, 2009

My only problem was that I didn't make enough. My toddler gobbled it up. I've never made chowder with cornstarch before. Is it me or does it have an aftertaste? In any event, I HAD to add mushrooms - which I will omit next time because it darkened the soup. :( For my toddler's portion, I added leftover bologna. I envision something like parsnip and definitely some creamed corn (not too much!) would be great additions. I confess I added hot sauce to it (I know, I know....lol) Other than those minor 'diversions', I made it as the recipe said (I even measured my carrots in the 2-cup scoop!)

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