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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
on 6/6/2013
45 min
45 min
8 servings, 1 cup each
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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.
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!
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.
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!
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 will make the soup a little more heartier.
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.
This is a favorite in our house. We tweeked it by adding ham to it. It's especially good on a cold winter evening.
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.
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.
Excellent chowder, thankyou!
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