This recipe is great! I've made it for years. For some reason with this recipe, the onions you use make a huge difference. I usually use a vidalia or milder yellow onion. This time I used a white onion and it is very strong and makes a completely different tasting chowder. In a hurry I've even cheated in the past and used canned potatoes - works fine in a hurry or pinch. I've also been known to add a can or frozen tube of creamed corn - gives it different spin for a change here and there. Otherwise, I never change up this recipe!
Just finished making this for my daughter, who is under the weather. I made it to the letter and it is delicious. I would caution anyone who hasn't made it before to add the last 3 cups of half and half a little at a time. I found it was a little too thin and had to simmer it about 15 minutes more. Thanks to Mimi's and Liz Corleone. Carole in Orlando
This chowder tasted better than anything I have ever eaten at Mimi's. If you leave the corn out it makes a nice tasting potato soup as well. easy to prepare. Thanks Miss Diggy. Bullwinkle.
This made a lot more than I thought-more like 12-14 servings. It was too rich for us (I had a tummyache later), and it was rather sweet, too. It wasn't terrible, but it really didn't suit our taste at all. If I make it again, I'll skip the sugar, sub milk for the light cream, and halve or quarter the recipe.
Outstanding! Awesome!...or just moaning was coming from my family. This was so easy to make and the flavor was perfect. This might become a weekly event in my household. Ty so much for the post! Edit to post, Its been overly suggested I make this again this week but triple the batch! The DD said it was even better than Mimi's!