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Showing 1-5 of 5
By Hauer Mom
on April 03, 2009
By Chef #984518
on October 10, 2008
By Halcyon Eve
on June 16, 2007
Delicious! We didn't have enough corn, but even so it was deliciously corn-y. We left out the sage as we didn't have any on hand, but we didn't miss it. We also left off the chives. The leftovers heated well, too. Overall, it was a warm, rich, fairly sweet (due to all the corn) soup. Thanks, jovigirl!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 16, 2005
Made this just like the recipe except for subbing low sodium chicken broth and leaving out the extra salt because I cook low-sodium. Made the full recipe even though there are just 2 of us. We are "souppies" so nothing went to waste! This was really good and I will make it again! Don't leave out the sherry as it adds a subtle richness to this simple, delicately flavored chowder!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Barb Gertz
on October 04, 2005
A very tasty, colorful, easy to make chowder. We really enjoyed this tasty chowder, I made it just as stated, cutting the recipe in half for the 2 of us, used red potatoes instead of the yukon gold, the spices are just right wouldn't change a thing. The sherry is a tasty addition to this chowder.I will be making this again and again, DH loved it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (550 g)
Servings Per Recipe: 8