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An easy to make chowder with a sophisticated taste. The combination and balance of ingredients resulted in an intricate flavor that kept me wanting just one more taste. I used pork breakfast sausage which blended so well with the other ingredient, adding flavor without overpowering. Bravo!
Kelly, this chowder was very delicious. I have been wanting to try it for a while, but just now found the right opportunity. I used spicy bulk pork sausage and it added a lot of extra zing. The seasonings were just right and definitely create a nice flavor. My husband and I took this to work for lunch. It freezes well. Thanks for a great chowder recipe.
I accidentally pick up hot sausage instead of mild. It was great! Next time I will accidentally pick up italian sausage and put just a bit of sage in it for good measure. I bet that would be delicious!
I thought this sounded like a weird combination before I tried it. It's actually really good. Everyone who has had it so far loved it. I tried to stay as close to the exact recipe as follows except for a few minor details: I didn't peel the potatoes (I had new potatoes, the ones with the thin skin and was lazy to peel them), I added a very tiny sprinkle of dried fennel to the sausage (only cuz I do this every time I cook with italian sausage), I used a whole can of evaporated milk (didn't want to waste the rest of the can) and used my own fresh pumpkin puree (same amt as canned) and it worked great! I'm definitely keeping this recipe. Thanks again!
What a winner! My huge pot of this soup/chowder is simmering away & the house smells marvelous! We keep sampling - tastes great! Used extra hot breakfast sausage & added a generous additional heaping teaspoon of rubbed sage & a 1/2 t of thyme. Had a little sugar pumpkin that need using so I cut it up & added with the potato. Since I cut it in thin slices, the pumpkin has melded into the stew - smells & tastes delicious. We also added several mild red peppers from the garden (they are going into everything now LOL) and a handful of dehydrated sweet corn ( just a little sweetness). We may pass on the evaporated milk as I don't know what I'd use the rest of the can for right now. I'm taking 1/2 of this over to a friend's house for supper. Thanks for a go-to fast pumpkin soup/chowder that we'll be making again & again Kelly M.!
I made this tonight. It was super easy and tasted wonderful. It's very forgiving of my substitutions too. I didn't have the time or money to shop so I raided the pantry. My 6y.o. loved it and asked to take it for his lunch at school tomorrow! I ate two bowels! I used about 1/2 Tbsp of celery seed and 1 Tbs of celery flakes since I didn't have any fresh on hand. I also skipped the step of sauteing the onions but instead cooked them down with the breakfast sausage and herbs. I also subbed dehydrated milk and a and a little water for the evaporated milk. I also added about 4 shakes of Emeril's Hot Sauce for a little flavor. My batch though made enough for about 8-10 servings.
This was fantastic! I made it exactly as written and I would not change a thing. This is definitely something I would serve to guests but it is easy enough for a weeknight meal.
Thank you, Kelly! This is already a family favorite and a fun October treat. (We try to eat a lot of pumpkin in the Halloween month!) We enjoyed this immensely, but we made a few adjustements as we went along. They worked out perfectly (for us) --- we used 2 c. baby red potatoes, and 1 c. yams (both peeled and cubed), then we added 1t. cayenne pepper and 1T red pepper flakes (we like it HOT), and we added 1/2 c. fat-free half-and-half to the evaporated milk at the end. We also used all low sodium and fat-free products with no ill effect. Next time (and there will be many) we will try cubed pork shoulder instead of the ground pork, just for the texture. Thanks, again! BOO!
Very yummy!! A bit salty, but I like salty so it wasn't a problem. The texture and flavor was so unique, I had to keep reminding my boyfriend that there was pumpkin in it.
Kelly, what a delicious chowder! My husband and I absolutely loved it. I used italian sausage. It was fast and easy to prepare. The only changes I made were to add salt and pepper, and I use the thick chicken soup base instead of broth. I added a few teaspoons more of it, and some extra water. Delicious!! The spices in it were just perfect, and I wouldn't even think of changing those. I will surely be making this one again. Thanks for sharing a wonderful recipe!