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Midwest Chowder

Midwest Chowder recipe
photo by:kraft
I added a can of chicken broth This is really a good comforting chowder
posted by
tindew
on 6/6/2013
time
prep:
45 min
total:
45 min
servings
total:
8 servings, 1 cup each
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posted:
6/6/2013
I added a can of chicken broth This is really a good comforting chowder
posted:
1/15/2013
I have been making this recipe for 19 years. It is one of my familes most favorites! I use canned carrots though and mild cheddar. It is very yummy! My kids renamed it cheese soup :) Very yummy!! Highly recommend.
posted:
12/4/2012
10 min. was not enough for the vegetables to cook all the way through. other than that, the flavor was great and we would have rated it higher. next time I will let the vegetables boil for a minimum of 20 minutes or so and make sure they are done.
posted:
12/4/2011
made this with a rotisserie chicken on a cold rainy night and it was great!
posted:
2/13/2010
I added 4 oz of cream cheese to the flour and butter mixture...Just made it a bit creamier. VERY GOOD!
posted:
10/16/2009
I left out the cream corn since my family doesn't like corn & the soup was a huge hit. Next time I might try adding hominy.
posted:
3/30/2009
This recipe was wonderful!! My family loved it and already wants me to make it again. I doubled the recipe and only still used one can of cream corn and one regular corn. I also used chicken boullian instead of the salt and that made it perfect.
posted:
10/6/2008
This was very easy to make and even impressed my mother with how good it was!
posted:
10/1/2008
This was a very tasty soup and I added an extra can of white corn kernels.
posted:
4/29/2008
My mom used to make this soup when I was growing up, the only differrence is she uses more cheese. Use the entire package of cheese, not half. So yummy!!
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