Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa
In Gretna, Louisiana, Will Zunino simmers this rich and creamy creation in his slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night.
I play around with ingredients in my pantry instead of running to the store when I don’t know what’s for dinner. Here's a happy experiment. Cut some fat by leaving out the bacon. It's still tasty. —Barbara Banski, Fenton, Michigan
To us, asparagus is the taste of spring, so we enjoy it in as many meals as we can. When this thick and creamy chowder is on the table, we know spring has arrived.
West Allis, Wisconsin
Each fall there's a Lima Bean Festival in nearby West Cape May to honor the many growers there and showcase different recipes using their crop. This comforting chowder was a festival recipe contest winner several years ago.
—Kathleen Olsack, North Cape May, New Jersey
One chilly April afternoon, I craved a hearty soup but had less than an hour to prepare a meal. I came up with this chowder that uses pantry ingredients, and everyone thought it hit the spot. —Jenna Rempe, Lincoln, NE