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I have used this recipe for over 30 years; however, I can't really call it "mine" as it came from a 1971 cookbook, "The Complete Cheese Cookbook", published by Kraft Foods Division of Kraftco Corporation.
My husband and I have made one change. We like to add cauliflower florets along with the other vegetables.
Other options mentioned in the cookbook:
Omit ham and add 8 slices crisply cooked, crumbled bacon for "Varsity Chowder"
Omit ham and add 1/2 pound sliced frankfurters for "School Day Chowder"
Omit ham, add 2 cups cream-style corn for "Midwest Chowder"
This is a very satisfying soup on a fall or winter day. And it uses ingredients that are easy to keep on hand.