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
At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."
This creamy comforting chowder is thick with potatoes, carrots, green beans and corn. My mother served it on chilly evenings with warm French bread. Leftovers, if there are any, taste just as good and make a great lazy-day lunch.
-Sara Phillips, Topeka, Kansas
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!
For a great, quick meals for those cool fall and winter days, try this easy soup. The cauliflower and ham compliment each other well and you will always want a second helping.—Patty Woytassek, Havana, North Dakota
This creamy chowder brimming with tender potato and crab tastes so good guests will never guess it starts with canned soup. Half-and-half cream makes it rich enough for special occasions. I often serve it with crackers or French bread after a sporting event or outing.
-Irene Craigue, Claremont, New Hampshire
Meet the Cook: We also call this 2-Day Bean Chowder, since it can be started in the afternoon, chilled overnight and finished off the next day - if you can wait to taste it!
-Joe Ann Heavrin, Memphis, Tennessee
My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup.
-Romaine Wetzel, Ronks, Pennsylvania
"This thick colorful chowder was so well received the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make this hearty soup often."