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"When the weather gets chilly, we enjoy 'comfort foods' like this hearty chowder," says Sheena Hoffman of North Vancouver, British Columbia. "It's easy to prepare, and the aroma of it as it simmers makes my mouth water." More Country Woman Soup Recipes
Nutritional Facts 1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.
Originally published as Autumn Chowder in Country Woman November/December 2002, p37
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Reviewed on Mar. 05, 2013 by germanycook
Incredible soup! This was not too hard to make and was really good cold-weather comfort food. I added more salt just before serving.
Reviewed on Feb. 26, 2013 by kathereine
delicious
Reviewed on Dec. 16, 2012 by Nicki5
Delicious! I used pepper jack cheese instead because I didn't have cheddar on hand. And I forgot to add the bacon. Next time I'll definitely make a double batch!
Reviewed on Oct. 17, 2012 by billiemick
Wonderful recipe.
Reviewed on Aug. 15, 2012 by ricorecipes
The only substitution made was turkey bacon rather than regular bacon. This might require a little more salt on the tail end, but otherwise it was very tasty!
Reviewed on Apr. 22, 2012 by dilbert098
this was a hit and my family doesn't care for soup! we used half and half cream instead of the milk and the potatoes were leftovers that had their own spices on them - add some extra flavour. great recipe!
Reviewed on Jan. 24, 2012 by steveprom
Always a good choice, versatile recipe that you can add too to make it your own
Reviewed on Jan. 24, 2012 by ekatiakarpova
It is very good and fast but I changed a lot in it. I added Better Than Bouillon into water and added a little bit more bouillon to cover the vegetables. I used Sweet Corn Cream Style instead of frozen corn that`s why I didn`t use the flour and cold water. I added little bit the part of cooked bacon to give my chowder more bacon flovor during the last boiling stage. And I used Velveeta Cheese.
Reviewed on Dec. 28, 2011 by Stoneturtle
Good stuff! Easy too. Needed just a little salt for my tastes.
Reviewed on Dec. 04, 2011 by MelissaV81
I was looking to duplicate a recipe that I tried in a restaurant and this is fabulous. I did omit the bacon because I didn't have any on hand and added a little more corn that called for. Will definitely be making this again and again!
Reviewed on Nov. 29, 2011 by cool one
I had doubled the recipe for leftovers the second time I made it and added a cup of diced chicken the next day. It was great now I have 2 soup recipes instead of 1. A nice sit by the fire with crusty bread soup.
Reviewed on Oct. 30, 2011 by Kellie58
Simply wonderful! I shared this recipe with my sister and niece and they love it also. Great comfort food.
Reviewed on Oct. 21, 2011 by JessicaRae
This was very yummy! After tasting it, I preferred to add a bit of salt, but other than that, it had excellent flavor! You'll want to double it, though, because leftovers will be a must-have :)
Reviewed on Oct. 16, 2011 by HLM1
kitkatkiss18 - I use Pamela's Ultimate Baking and Pancake Mix to substitute for the flour in soup recipes. It is gluten-free and seems to work great to thicken the soups that I have made (especially when you are using small amounts of flour as needed here). Hope this helps!
Reviewed on Oct. 10, 2011 by kitkatkiss18
How can I make this chowder gluten free? Is there anything I can use in place of the flour to thicken it without changing the taste or texture?
Reviewed on Sep. 17, 2011 by ladyyorkie
It was an ok base for a cheese soup, however I will add somethings for some extra flavor.
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