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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:
2/28/2007
I doubled the recipe and added smoked sausage thinking my family would love this recipe but they didn't love it as much as I thought they would and I had to throw the leftovers away. I will make this again it was good I just won't double the recipe.
posted:
1/29/2007
Very simple to make and very good! I served it with a tossed salad, crackers and cheese and was a big hit with my family. Will definitely make again!
posted:
1/9/2007
My family loves this. I use chicken stock instead of water to add more flavor, I also add in polska keilbasa for a hearty meal and use 1 can of sweet corn and cream corn.
posted:
10/31/2006
This is a great tasting chowder. I substituted frozen corn in place of the creamed. I also added about a tablespoon of garlic mediterranean seasoning. Excellent!
posted:
10/26/2006
I really enjoyed this recipe. I opted for larger amounts of veggies and I added a cup more of water, also I opted for fat free milk to help cut the calories. I too found it lacking a little in the flavor dept. so I sprinkled a little garlic powder in it....that's just what it needed. Next time rather then using a can of cream style corn I am going to try just using a can of corn....this too will help cut the calories and....it will make the soup a little more heartier.
posted:
7/9/2006
It lacks in seasoning, so I added garlic salt and pepper. But the entire family loved it and I will make it again, especially in the winter.
posted:
1/31/2006
This is a favorite in our house. We tweeked it by adding ham to it. It's especially good on a cold winter evening.
posted:
1/24/2006
I made this for a church soup lunch and everyone, including my husband and me, loved it. Be careful when reheating, though, since it will burn easily in the pot.
posted:
1/4/2006
This recipe is really good and very easy. I used too much water and mild cheddar - I think the right amount of water and sharp cheddar, as well as the bouillon would make this recipe superb.
posted:
12/29/2005
Excellent chowder, thankyou!
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