Reviewed: Jan. 24, 2012

I thought this was excellent! I knew right off the bat that 4 cups would be too much water!! So I only added 2 1/2 cups of water. I also used 1 1/2 cups evaporated milk instead of regular milk. Very good, will add carrots next time.

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Reviewer:

RiceLover

Cooking Level: Intermediate

Living In: Silver Spring, Maryland, USA

Reviewed: Dec. 19, 2011

I fallowed the directions, made no changes and it had very little flavor i think it needs a rew (buttler and flower) to thicken it up a little bit so its not like broth but thicker. Besides that its wonderful.

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Reviewer:

justin257

Reviewed: Oct. 11, 2011

My family and I LOVED this chowder....even my two picky little ones!!! I added some diced carrots in with my onions and sauteed them. And I added some fresh spinach leaves for another veggie. They blend right in and are barely even detectable. I also decreased the amt. of water I used because of other reviews. Also, I used new potatoes, diced w/ skins on (because I had a bag of those on hand) and I had to use a cylinder of frozen cream corn, again because that's just what I had on hand. It was a cold, rainy night and I didn't want to have to get out and go to the store. Thanks for this definite KEEPER!! Can't wait to share it with my mom :)

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Reviewer:

mommyof3

Reviewed: Apr. 26, 2011

Too watery. Good flavor but next time I won't add all that water.

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2 users found this review helpful

Reviewer:

Linda

Cooking Level: Expert

Reviewed: Apr. 6, 2011

Easy and very tasty!

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Reviewer:

DAWNCO

Cooking Level: Intermediate

Reviewed: Nov. 12, 2010

Awesome basic recipe.. 'Course, I tweaked it. :) I used 4 potatoes, 1 cup milk, 1 cup frozen corn, and tilapia instead. I also added chicken bullion to the water to add some flavor and some flour to thicken the soup. It was yummy. Perfect with bread and butter.

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7 users found this review helpful

Reviewer:

Yara

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Apr. 25, 2010

This was okay. We thought there were not enough vegetables and too much liquid. It was very good with the corn. I would not make this again but I will add creamed corn to fish chowder in the future.

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4 users found this review helpful

Reviewer:

Ellyanah

Cooking Level: Expert

Home Town: St. John's, Newfoundland, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Apr. 13, 2010

This was a great soup. I added a bit or oregano to and italian seasoning to the soup and it was delicious. I'm making it again as there was not a drop left when I made this last week. Super fast and easy.

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3 users found this review helpful

Reviewer:

Dragon Chef

Home Town: El Paso, Texas, USA

Reviewed: Mar. 11, 2010

I used some previous suggestions and it turned out great. I added 4 stalks of chopped celery, and 3 chopped carrots for color. I like a thick chowder so I only used 3 cups water and 4 cups milk. Instead of using white flour, I added 1/4 cup of whole wheat baby cereal (its more nutritious!). My family loved how it turned out so this recipe will now be a regular at my house.

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Reviewer:

cookingkitten

Reviewed: Feb. 25, 2010

The is a very easy and very good base from which to start..... I cut the recipe in half. Also, anytime a recipe calls for water.. I will usually substitute with a low sodium broth = more flavor... in this case 2 cups of chicken broth (didn't want an overwhelming fish taste). I also added 1/2 cup of frozen corn, because we like corn in our chowder. I only used a cup of whole milk (half recipe used) and I also added about 10 med frozen raw shrimp chopped up. Gave the chowder that pleasant undertones of a seafood base being used. This was a very good starter base thanks

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2 users found this review helpful