"I tried for years to re-create a popular clam chowder from a local restaurant," recalls Kathleen Buenemann of New Haven, Missouri. "Then I met the cook and got the recipe. I couldn't believe how simple it was to prepare this rich, creamy and filling soup."
Here's a quick chowder that's been in my family for over 30 years. I make a big pot to take to an annual party at work. It's always a hit. Served with crusty bread and a salad, it's the perfect meal for a chilly evening.
"I make this chowder for our annual Souper Bowl luncheon at work, and everybody loves it!" comments Chris Sheetz of Olmsted Falls, Ohio. "I've slimmed it down by using both reduced-fat margarine and mushroom soup." Tender chunks of red potatoes add color and texture to her thick chowder.