Yum... took slightly longer for potatoes to cook, about 5-7 more minutes extra time added. Will certainly make again.
I was disappointed in this recipe. It was too bland! Needed more spices.
I made this soup every Sunday in January of 2011, and the Packers won the Super Bowl. So, yeah, I'd say its a great soup!
I was very disappointed with this recipe. It took me 4 hours to make because of a disability I have, and just as I added the very last ingredient - lemon juice - the milk curdled and turned to a runny mess. It was good up to that point, but ruined afterwards.
The online version of this recipe doesn't include the extra tip that the page I cut out of the magazine has... it says to fry 6 pieces of bacon in the large saucepan before you do anything else. Then you put the 6 pieces on a paper towel lined plate. You then use the drippings from the bacon instead of the unsalted butter and top the chowder with crumbled bacon at the end. It adds amazing flavor. I wouldn't make this dish without it!
I'll be renovating this recipe to make it vegetarian and dairy-free. I love potato and corn chowders! Thanks for the spice tips as well.
This recipe is really delicious and so easy! I added a little fresh thyme in as well. I think it really complimented the shrimp. Definitely something I will make again.
This was good, but I agree that the potatoes had to be cooked MUCH longer than specified (which I expected), and I did have to add additional seasonings. I added raw shrimp once the potatoes were almost done and they turned out great. It was a little too "fishy" for my taste (I like shrimp, but I'm not a huge seafood fan), so if I make this again I might try substituting vegetable stock for the clam juice.
i thought this soup was lovely for a cold evening. it was fast to put together as i chopped leeks and fennel earlier in the day. i used raw shrimp and they were perfect in 3-5 minutes. i increased shrimp to 1# and milk to 5 cups and corn to 16oz package. we loved having some leftovers. yes, it is kind of bland but we seasoned our bowls all differently at the table and loved it.
needed more zing - glad to try out spice and cooking suggestions below.
This recipe is delicious if you add some spice. I tried cayenne, dill and tarragon in separate bowls. All three tasted great. I ended up using cayenne and dill together for this last batch.
I added a teaspoon of black pepper, two big shakes from the tobasco bottle, and 1/2 Tablespoon of seasoned salt and 5 slices of bacon. Tasted great. The potatoes were properly cooked. I did add the shrimp with only 3 minutes to go. I would make it again.
I made this last night for dinner. The whole family loved it. I substituted 1% milk for whole. It was delicious. Also used Maine shrimp which is a bit more flavorful.
This soup was seriously lacking in the flavor department. Not even Tabasco could fix this recipe.
I made this over the weekend and everyone really loved it. The fennel added a lot of flavor. I did add more salt and a big dash of cayenne though.
I'm glad to read your comment! I made this chowder last night. While I found the recipe easy to follow as printed in the magazine, the end result was basically flavorless. The texture was great by me--tender corn, firm shrimp, wilted veggies--but it was lacking in the flavor department. I will try some spices you suggested tonight when I have some leftovers!
Your recipe and instructions were well OFF THE MARK. It took more than an hour to cook this recipe and it was too bland. Recommended changes: 1) boil 1/2" cubed potatoes for 20 min in 8 oz clam juice and 6 oz white wine. 2) add milk during last 15 min of cooking 3) add shrimp ONLY during last 3 min of simmering or it will be tough as your shoe; even better, use raw, shelled, deveined shrimp (they add more flavor) and add them with 5 min of cooking time at simmer. 4) need to correct seasonings: VERY BLAND as recipe appears in the magazine. Add Old Bay seasoning OR garlic salt/minced garlic OR dill and tarragon OR some form of pepper (red flakes, white, black) 5) I substituted chopped celery and mushrooms for fennel, as I don't like the taste of anise. As a caution - someone in the taste kitchens was ASLEEP when this recipe went to press.....
I made this soup in a jiffy, and it was delicious! My husband added hot sauce to his for some spiciness. Very easy and it turned out just like the picture!