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
This chowder is a wonderful warmer-upper on a rainy afternoon. For a quick and delicious variation, spoon chowder into a split baked potato! I like all types of cooking, especially baking pies. I'm a volunteer at our local hospital. When at home, I enjoy reading, biking and hiking.
Chowders and stew are my specialty, because I enjoy making use of the bounty at hand—especially the wonderful variety of seafood from the cold waters of the North Atlantic, I devised this recipe years ago, and it remains one of my favorites. I often make it for my daughters and their families when they visit.
“As a mother of three, it goes without saying that time is short but precious to me,” relates Brenda Turner of Schererville, Indiana. “I whipped up this fast and nutritious chowder one night, and my 7-year-old son said it was ‘Awesome!’ ”
You'll dig into satisfaction when this thick and creamy chowder is on the menu. Loaded with comforting flavor, it's sure to make friedns and family think you labored for hours perfecting it.—Lee Bremson, Kansas City, Missouri
This soup comes together faster than you can believe! “My family had a hard time finding a corn chowder we all liked, so I took ingredients from those we enjoyed and this is the result,” writes Danna Chambers from Topsham, Maine.
I typically serve this chowder with a tossed salad and hot rolls. It's easy to make and tastes wonderful on a cold winter evening. My family's enjoyed it for over 30 years. —Joan Hopewell, Columbus, New Jersey
"I made up this quick creamy chowder one winter afternoon," recalls Tom Bailey of Golden Valley, Minnesota. "I like to use a can of red sockeye salmon for best flavor. The soup also can be seasoned with tarragon instead of dill."
Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer’s bounty. Seasonings can be adjusted to your tastes.—Mary Marlowe Leverette, Columbia, South Carolina