Shrimp Chowder

delicious recipe, great for the cold weather! I used a half pound of large shrimp and cut them in half. I also added about 2T. parsley to the butter when i sauteed the onions and celery. Because I used about 3 c. diced potatoes, I needed more milk (about an extra 3/4 c.), but the cream cheese kept the mixture thick. One more addition I made was 1T. of old bay. Excellent flavor! Will make again! 1/3/10- I made this again today, a little more gourmet, but both equally as delish!! I made a shrimp stock with the shells (adding old bay), once the stock was finished, I removed the shells and cooked the shrimp then used the stock to cook the potatoes. I added some white wine (maybe a Tbsp) to the onion celery mixure while it was cooking, and added more half and half for more broth. I did add about a half cup of corn niblets for color and because,,, well chowders and corn marry so well!! OH I also added some lobster that was left from new years dinner :) If you haven't made this yet, you really should! Don't be nervous with the amount of cream cheese, it adds such a great, rich flavor! And if its too thick add more milk, half and half, evaporated milk, shrimp stock or whatever you're using for the liquid in your recipe... restaurant quality for sure!!

This was great-My kids even loved it!! I changed a few things I boiled the cubed potatoes in chicken stock until fork tender I used 3 cup of potatoes-like others added 1 tablespoon of Old Bay seasoning-added 1 can of corn-1 cup chicken stock an additional cup of milk and a few drops of Tabasco. I also served them in bread bowls GREAT RECIPE! I took some to my sister at work and her co-workers had her call me to ask where I bought it because they wanted it for lunch too =)!Thanks!

This recipe was ablsolutely fabulous! My husband had recently had a "shrimp soup" as he called it. So I set out to make what he described. This was better than he had! The first time I made it I added a can of cream of celery soup and a can of baby clams (drain juice to use/wash and drain clams) so it was a "shrimp/clam" chowder-delicious!! The second time I made it I used a can of Cambell's Cream of Shrimp (gave a pink hue) and a can of cream of celery. I only used shrimp that time. It was still fabulous! There is not one complaint about this recipe. It would be great for cool weather especially and for a nice dinner in a bread bowl! Thanks so much!

Excellent chowder!! I used a little more celery and added some minced garlic and dried parsley (to taste) to the saute. I also used a little more potatoes (pre-cooked), which meant I had to up the liquid a little so I added 1/2 chicken broth. Finally, I also threw in a can of drained clams. Nice, thick, flavorful and a breeze to make. Take another bow Corwynn for another winning recipe.

This recipe is AMAZING! I was always threatened by the daunting task of making chowders as I have heard numerous times that it was tough to master a good chowder. Anyway, I found this recipe to be : - Very flavourful - Very colourful ( the celery leaves and stalks make a good contrast to the pink in the shrimp, against the white creamy sauce ) - Very easy to make! However, I did change some few things to suit it to my taste: - I did not add the entire package of cream cheese. I thought it was too much to do that. I added a bit more milk though. - Instead of the cream cheese, I added 2 low-heaped tablespoons of sifted flour, as I was stirring the soup. This thickened up the chowder quite quickly without the fat that you find in the cream cheese. - I also added a sage, thyme, dill dry herb mix ( around 3/4 tsps ) to give it that underlying flavour that goes so well with seafood chowders.

This is a yummy, super easy recipe! I went to the seafood counter at the store and got the broken cocktail shrimp which worked just as well and I didn't need to thaw. It does need old bay though, to give it a kick and a neat "shrimpy" color. A little pepper is necessary too. Thanks for the great recipe!!

This was great! I cubed and boiled the potatoes before adding them. It would be hard to cook raw potatoes in this without burning the milk... Also I used cracked pepper and bayleaves. Infinite possibilites with this, use oysters or crab for the shrimp, or maybe I could try soft tofu for the cream cheese. Thanks for the recipe!

i kept the ingredients the same, but cooked it in different order. After the onions, I added the potatoes and upped the broth to 2 cups. Cooked the potatoes for 15 minutes until tender, turned the heat down and added the milk/cream cheese. Turned out the perfect thickness, didn't burn, and was very tasty.

I thought it was bland so I added a can of chicken broth,3 shakes of garlic powder, 1 bay leaf, 3 pinches of chili powder, instead of wine I used 3 tbs of sherry, shakes of tobasco, and slightly less than 1/4 cup of crumbled blue cheese. It was GREAT then

Great recipe. I did add a little chicken broth for some extra flavor. I also used a yellow pepper instead of celery. It was delicious. Will make it again.

Great recipe! I added some Creole seasoning instead of salt to give it some kick. Also, only had 4 oz cream cheese so I added a can of cream of chicken soup. Turned out fabulous.

My review is for this recipe as written. While it fitted the bill for a quick weeknight soup, I thought it was far too heavy on the cream cheese, which was mostly all we could taste. I didn't care for the heavy feel it left in my mouth either. This also makes four extremely skimpy servings. It really should read only two servings.

AWESOME! like other reviewers I added a tablespoon of old bay. and we are on a low carb diet so i substituted cooked cauliflower for the potatoe and it was fabulous! thanks!

Gosh this was so good! The whole familly loved it. I followed previous reviewers suggestions of using some shrimp stock, old bay seasoning, corn and one garlic clove that I sautee with the onions and celery oh and I also used low fat cream cheese and skim milk, my only regret is not doubling the recipe my husband wished I had made more. Thanks for the delicious recipe! Elvira Silva.

Very good recipe. Hubby loved it. Followed the recipe pretty much as written - added Old Bay Seasoning, Mrs Dash. Like others I boiled the cubed potatoes and carrots in chicken broth prior to adding to the chowder. The chowder was better the second day.

This was delicious! I did change a few things though...as the other reviews suggested...added an extra cup of milk..boiled the potatoes in chicken broth then added the broth/potatoes , I also added scallops to it and lemon pepper seasoning...doubled the amount of shrimp too..Mmmm...very good!

Delicious! I adapted it once for a slow cooker but it was not as good so I will stick to the stove-top. Also, I leave out the wine completely.

This was pretty good. I took the advice of other reviewers and added corn and boiled both the corn and potatoes in some homemade chicken stock I had. I used fresh corn on the cob that I of course cut off the cob. I think I should have cooked the corn and celery a little longer as they were crisp, too crisp for this type of soup. The cream cheese was a fabulous idea, it added a nice smooth, creamy texture and taste, and it was very “mouth-pleasing”. But there was still something missing and I couldn’t put my finger on it. Every time I took a spoonful, I was longing for another flavor to come. I was looking for a layered flavor, but I just wasn’t getting it. THEN I decided to use some garlic pepper seasoning by McCormick (in the grinder) in my bowl, and that did it!!! It completed my dining experience. We still have some soup left in the refrigerator, so when I heat it up I’ll add the garlic pepper seasoning and see how it tastes the next day. UPDATE: This soup was great the next day after adding the garlic pepper seasoning. I also didn’t mind the crispness of the celery and corn anymore. By the way, the garlic pepper seasoning in the grinder has a much more intense flavor than the other stuff; it is actual dehydrated garlic, whole peppercorns, and sea salt.

Added a can of creamed corn,fresh dill, and def needed more thank 1 cup of milk. Soo yummy! Wasnt sure i should cook the potato cubes prior to adding to the chowder, but i added them to the chowder uncooked and let them cook slowly while i simmered it.

great recipe!! I will make this again :)

Great! I needed to add another cup of milk, though. Like others, I added Old Bay seasoning (about 1 teaspoon), and I also added 1 cup frozen corn and 8 sliced baby carrots, to add some more veggies. I will be happy to make this again!

Great recipe...when I read it I knew you would have to precook the potatoes. I did that plus I doubled the amount as did others. I had a small piece of salmon frozen and I threw it in. Also used low fat cream cheese and it worked fine. This recipes has so many possibilities and I will use it again for company!!

I am a huge fan of soups and this one was very good. I made a few changes to suit my tastes, which made it a 5 star chowder: added a bay leaf, a pressed clove of garlic (sauteed with the onion and celery in butter), and a cup of chicken broth (in addition to the milk). I also cut back on the cream cheese to 1/2 a package. Very yummy...I have even traded out the shrimp for a can of crab meat and it is delicious.

Excellent chowder!! I used a little more celery and added some minced garlic and dried parsley (to taste) to the saute. I also used a little more potatoes (pre-cooked), which meant I had to up the liquid a little so I added 1/2 chicken broth. Finally, I also threw in a can of drained clams. Nice, thick, flavorful and a breeze to make. Take another bow Corwynn for another winning recipe.

Love this recipe! I turned it into an easy crock pot meal as these tend to fit my lifestyle better. As for ingredients I increased the milk to 1 & 3/4 cup like other reviewers, instead of salt I used seasoning salt, added 1 TBSP of Old Bay seasoning and 3/4 of an 11 oz can of super sweet yellow and white corn. Basically I just melted the cream cheese, milk, and margarine in a medium saucepan. Added all of the other ingredients into the crock pot with my additions and poured the melted cream cheese mixture over and cooked on low 6-8 hours. This really simplified the recipe for me!

I liked the sound of this recipe, so thought I'd try it for dinner tonight. I added 3 gloves of garlic. I didn't have any milk so I used cream of mushroom soup and approx. 1/2 can of water. I added more white wine. Didn't know if I had a dry wine. It was a Chardonney. I added approx 1 cup. This recipe turned out really well. My husband really like it.

Outstanding!

I really love this recipe...as a base...I also add potatoes and carrots which I boil beforehand until fork tender I then have to add more milk, a little half and half, and some chicken bouillon but then it is excellent!

Thought this soup was a nice change to my recipe for chowder. I like the cream cheese taste in the soup, but felt it needed a bit more spices, so I added some Old Bay Seasonings and it gave it a nice flavor. I will try this base for either clam chowder or seafood chowder. Nice change...

Turned out perfectly! I added three ears of corn cut from the cob, substituted green pepper for the celery, added about 3 shakes of garlic powder and 3-4 healthy glugs of Frank's Red Hot sauce, paprika, fresh ground pepper and skipped the white wine. My husband and I LOVED it and I will be making it again!!! Also, I substituted regular cream cheese for fat free and used 1% milk to cut down some of the fat and calories. :-)

Excellent soup! Very easy and flavorful. I also added corn, extra potatoes (and therefore more milk) and cooked the pots in chicken broth. Yummy!

Yummy! I added bacon at the start since I've always made chowder with bacon. This was easy and the kids asked for more.

Whole family enjoyed! Very easy and delicious! I added some sherry additional potatoes as well.

What a great chowder recipe! Added the bay leaf and some Old Bay. I sauteed the celery and onions in salted butter. This was more than enough seasoning for the chowder and it was unbelievable.

Wonderful recipe, but at the end I decided to add seasonings as others recommended and this took it to a whole new level! I didn't have Old Bay Seasoning on hand so I looked up a copy-cat recipe and estimated additions using what I did have. Will definitely make again!

This was really delicious, and heated up great for leftovers too. The only issue I had was the cooking time after the potatoes were added. I ended up having to cook it WAAAAY longer than suggested in order to make the potatoes soft enough and the chowder thick enough. Though once it was all cooked through it really was good, I would recommend.

Sounds really good, but recipe makes no provision for cooking the potatoes. Ooops!

I was looking for a recipe to use the frozen shrimp in my freezer and this was excellent! I did things a little differently though. I used a slow cooker and instead of celery I put in cream of celery soup. I cut the shrimp into pieces. I also did not use the dry white wine. It cooked in the slow cooker for about 8 hours. This was the first time I've ever had chowder and it was scrumptous! I will definitely make this again!

Pretty good stuff! The whole family liked it. I used red potatoes and boiled them in chicken broth, old bay and creole seasoning. I then sauteed the celery and onions with a little old bay and creole. I added some frozen corn and all other ingredients as stated. I added some additional old bay and creole to taste and it was fabulous! This also doubles as a REALLY good chicken corn chowder if you add the corn. Just cube up your chicken and fry it. Then make the recipie with chicken. Yummy!

I made this soup last night and can I tell all of you just how truly fast a delicious it was!!!!! I will tell you my changes. First I did not have any celery so instead I sauted the potatoes with the onion because they will cook faster. then I added the block of cream cheese and 2 cups of milk and gently melted down the cream cheese. Then I added one defrosted shrimp ring (tails removed) and 1 can of baby clams with half the juice a little salt and lots of pepper. It made 4 hearty bowls for my husband and I. I will be making this for some friends on the weekend, totally satisfied with this chowder...

yummy evan liked it

Excellent recipe and super easy. I used shredded carrot instead of celery to add a little sweetness and through in some cilantro. Tasty.

Great shrimp chowder! I did double the recipe, for the 5 of us. I added some minced garlic, cayenne pepper and some Old Bay. I cooked the potatoes in chicken stock and used about a cup of liquid to thin the chowder a tad. Served in Italian Bread Bowls from this site. Will add to my recipe box!!

Wonderful!!! I used O'Brien potatoes and corn as recommended and a bit of crushed red pepper. Delicious and very hearty with crusty bread!

Fabulous! Perfect just as written, thanks!

I mashed the cooked potatoes slightly and added a little more wine--a very good recipe and very delicious-I used 1/3 less fat cream cheese and you couldn't tell.

This was absolutely delish although i changed around the recipe a bit. Mostly because half way through cooking i realized i didn't even have milk or celery. I used close to a pound of thawed salad shrimp, substituted a can of cream of celery soup (+ a can of water) for the milk. Only about a half cup of very small cubed potato's (i don't really care for them) Also, i added a little extra white wine, substituted creole seasoning for salt and added a little extra, and added some celery seed and cayenne pepper. Oh, and i sautee'd maybe 1/8th cup of home garden banana pepper since i didnt have any celery. Everything turned out great and tasted great but next time i'd like to actually have milk and celery, as the soup substitute made it just a tad thicker then it should be and it made more soup because i used water to thin it out. Either way i highly recommend this recipe, take some liberty with it, add what you like as long as your still sticking to it for the most part, and it will taste great! I'd like to use the same base for a crab soup some time.

I thought it was pretty good, but my husband and step-son loved it. He has me giving the recipe to everyone.

I read all the reviews on this chowder and then combined the suggestions as follows (I doubled the recipe BTW): Precooked the potatoes in 2 cans of chicken broth and reserved the cooking liquid, Added 1 Tbsp. minced garlic and 2 Tbsp. of dried parsley flakes when I sauted the celery after omitting the onions (picky eaters), warmed up the cream cheese in micro in order to speed up the melting in the soup pot, added a few drops of Tabasco sauce and a bay leaf, added 2 cups slightly defrosted frozen whole kernel corn with shrimp and omitted the wine. After adding the shrimp, corn, salt and pepper; the chowder was a little too thick so I added 2 cups of the reserved chicken broth from the potatoes. Next time I'll add a half cup at a time until the desired thickness is reached; it ended just a little too thin for my tastes. Anyway, after alll these changes my family was happily surprised with this dish. Don't know if I'll make it again though:)

Good recipe, but it doesn't say that you need to cook the potatos and shrimp before adding to the chowder. If you don't boil the potatos beforehand they may come out underdone.

Fantastic! I was in a hurry to make something for dinner b4 I picked up my kids from play practice. This threw together in about 15 minutes. I added four drops of liquid smoke, minced garlic (about one tbls), old bay seasoning, onion powder, and chicken broth (to make it stretch a little). I sauteed the onion, garlic, celery, and celery leaves in evoo with one tbls of butter. everything else I threw in and whisked together. Should have doubled the recipe! Excellent.

The whole family loved this chowder! Great flavor and texture, and I went by the (doubled) recipe except that I substituted butter for the margarine. It's high on the family's request list. Thanks!

This was delicious and quite easy to make. I followed the recipe, but as others suggested, I cooked the potatoes in chicken broth and then added the potatoes and some of the broth. I also added Old Bay to taste. To make it easier, I also used cooked salad shrimp...it was the perfect size and I didn't have to take off shells or cut up the shrimp.

This was simply delicious! I added more milk because it was really too thick. I poured this over angel hair pasta w/ hushpuppies on the side. Thank you!

Awesome, Easy, Quick, Simple - all is had was some freezer damaged salad shrimp and it was still awesome. Added a little frozen corn for color.

I also used some Old Bay and a yellow pepper instead of celery... it was excellent!

4.5 The deli had shrimp and bacon on sale but otherwise THEIR recipe (in their flyer) was JUST the same as this recipe minus the chopped bacon which got fried up first and really added to the flavour. Also added Old Bay seasoning instead of salt and had fresh shrimp, awesome.

Excellent! I doubled the recipe, except the cream cheese and added a bit more potatoes, old bay seasoning, dill weed, and black pepper. This was so easy and tasted wonderful.

This is a very good recipe. I followed some others advice and added garlic to the sauted onions and celery. I also used one pound of shrimp instead of 1/2 lb. I cooked the potatoes ahead of time, which is a must. I also added about 1/2 cup of chicken broth, since I had more shrimp. Finally, I added 1 T. of Old Bay Seasoning, which really made the dish. If you do nothing else, still add Old Bay! Oh yea, I used 1/3 less fat cream cheese (microwaved it 30 seconds to soften) and it still tasted great. It's great served with bread for dunking!

Basic idea is good. Feel it serves 2 not 4. I added 1/4 tsp. of cayenne. Needs a little something to give it zing. May even add corn next time.

YUMM! I boiled some red potatoes in some water and bullion first and added some sprinkles of Old Bay seasoning at the end.

Average. Nothing to write home about. I had to add a lot of ingredients to make it more flavoursome. Small sprinkle chilli powder, can of corn, three teaspoons of powdered chicken flavouring, herbs, vegetable salt and only then it was sort of okay.

I made this with less cream cheese than the recipe calls for but it still turned out Great. Looked really good too... I love for food to look as good as it tastes. I think next time I'll try some cream of celery soup in it as another reviewer did.

This was amazing!!!! I added an extra 2/3 cup milk, and I also cooked the potatoes in chicken broth before adding it. Then I used the whole pound of shrimp. I will be making this often.

My family liked it, but not I.For me there was the cream cheese that got in the way.To much. Tasted funny. I will try one more time but only will use a 1/4 of it instead of the whole thing.

There is not alot of flavor in this soup. I made it according to the directions, then added everything that others had recommended and still wasn't satisfied. Would not make it again.

I made this for when my mother in law came to visit. She loved it! Was also a big hit with the hubby! Will definitely make again!

Good basic recipe. Prefer not to use cream cheese. I added more milk and thickeded with instant potato flakes before serving. Add potato before shrimp or the shrimp will overcook and be tough. Easy to enlarge measures of ingredients to produce larger or more servings.

This chowder was fantastic! It was so tasty! It was also so easy and quick to make. My husband really loved it as did I.

Average. Nothing to write home about. I had to add a lot of ingredients to make it more flavoursome. Small sprinkle chilli powder, can of corn, three teaspoons of powdered chicken flavouring, herbs, vegetable salt and only then it was sort of okay.

Though the end result of this recipe seems like something closer to potato soup than a seafood soup, it's an excellent recipe nonetheless. I doubled the recipe and still didn't seem to have a very good volume of soup. Melting the cream cheese on low takes a LONG time, but I suppose the low temperature is necessary so the cheese doesn't ball up and melts thoroughly. I added a little extra milk so the soup would "go further." I also added some white pepper when I added the salt. Next time, I may use more shrimp. There wasn't really enough.

I really liked this. I made it for Christmas Eve dinner and served it in a puff pastry shell. It was so quick and easy but yet fancy. :) I boiled my diced potatoes in salted water and added the shrimp for a minute when the potatoes were almost done. I also added a bay leaf and chopped fresh parsley to the soup because I had some on hand. I also served it with Tabasco for my spicy loving husband.

This recipe is bland as is and needs extra seasoning. I'm going to add garlic, bay leaves and perhaps red pepper and see if that helps. Easy enough to fix and modify though.

Absolutely wonderful *as is* and we'll be making this again!

very bland even added old bay and pinch of cayenne pepper had to add another cup of milk or it would have been like a paste will not make again

This was excellent! I did however tweak it a bit. I made my own shrimp stock with the legs, shells, and onion. Then I just did the recipe the way it was written. My family loved it.

this was a very good chowder. i added alittle more white wine about 2 tbsp. more and 1/4 cup half and half. i also used 1 four ounce can of bumblebee tiny select shrimp chopped,and drained instead of the 1/2 pound of shrimp.this was perfect, a taste of shrimp without the fishy smell.

I wanted to say how authentic this recipe was! It tasted great right off of the stove and even warmed up. I did add pepper and some shredded cheese to the recipe for added taste, but otherwise, great job!!

I had some problems with this recipe...waiting for the potatoes to cook was horrible. I kept worrying about burning the milk which by the way, I had to add about a cup more of it. I must have had some extra thick cream cheese or something because it looked more like a sauce then a chowder without the extra milk. Definately boil the potatoes first and be ready to add a lot more spices because it will be very bland without them.

Fabulous! Easy to make, ready in less than an hour and delicious. We used a pound of shrimp & potoatoes O'Brien, added corn and Old Bay- and next time will double it so we have leftovers.

Very tasty! I also added a can of corn and it was great - I don't think I'd ever make it without. Also added a couple of drops of hot sauce, parsley, and a bay leaf.

Very creamy! Took the advice and added the potatoes with the onion and celery. Next time I'll saute on low, I burnt the bottom of the pot. I also microwaved the room temperature cream cheese for a minute on half power and it blended very easily! And I added cinnamon at the end - yummy!!

made this tonight for dinner. great base to start with but after reading some of the reviews I added a cream of potato soup to help thicken the sauce and definitely needed more seasoning.. I used Old bay we like it heavy... salt pepper and a touch of garlic powder.... nice thick chowder! oh and I also added corn cuz what is a chowder without it!

Too thick, too bland! It needs some seafood stock or something-not a lot of shrimp flavor! I'm NOT impressed. I will continue my search for a yummy shrimp chowder!

We enjoyed this recipe. I did double it for I have a lot of mouths to feed. It was great. I did one thing extra to it......I added boiled shrimp and battered shrimp leftover from last night. The battered shrimp in shrimp chowder is a "PLUS" all should try it that way. You can not use just battered shrimp for your chowder would be too thick. Thanks for sharing the recipe. Padgette

Modified this recipe alot using all the past reviews and my family really liked. Don't know how it would be in it's original format. Like most people I used O'Brien potatoes, 1 can of corn, old bay seas. I also used neufchatel cheese instead of crm cheese and only used half of the recommended amount.

It was good but a little cloying for my taste. All the cream cheese made it really rich.

I loved it but next time I will parboil the potatoes to speed up cooking time. I only added 1/2 block of cream cheese and two cans of evaporated milk. I added 2 cloves of garlic, minced and 1 tbsp of dried parsley for colour. I added a can of baby clams with its water for more flavour.

Very tasty, very filling! Thanks for the recipe

I made this for a progressive dinner for 12 and they raved about it. Used a bag of potatoes O'Brien, frozen corn and some diced yellow and red peppers. Also added a tbspn of Old Bay. Everyone had seconds and want the recipe.

The boyfriend and I loved it, but made a few changes to accomodate what we had on hand: (also doubled servings by time we were through) 1 can (+ 1 can h20) cream of chicken soup, used veggie and regular cream cheese, added carrots and corn, clove of garlic, chili spice, Sriracha Chili Paste, and added 8 oz. crayfish tail meat. I loved this recipe(even though we doctored it a bit)! Will def. make again!

My wife hates celery. She also hates clam chowder. Even so, she loved this soup--the celery gave it a slight crunch and the cream cheese really made for a rich base. We both loved it! Thank you!

Made this for my boyfriend and he said it was the best "soup" he had ever had! This from a man who never goes beyond saying anything is better than "good". He likes things a little spicier - so I added some black pepper, cayenne pepper, and tobasco sauce. Great and easy - my favorite combination - will be making this again and again!

family loved it.. i added scallops also.

This is great! Not hard to make either. I added sliced asparagus to the onions and celery, hot sauce towards the end and more white wine. Everyone enjoyed it, will definitely make again. Doubled the recipe and it made plenty.

We really liked this recipe and the only reason I gave it 4 stars instead of 5 was b/c if I hadn't read other reviews first, I wouldn't have known to cook the potatoes and soften the cream cheese before adding them to avoid frustration and/or burning the milk due to the long melt/cook time. I followed the recipe except for these changes: I omitted the celery & salt and substituted 1/4 tsp of celery salt because I didn't have any celery on hand. I increased the onions to 2/3 cup b/c we like onions. I used Neufchatel cheese in place of the cream cheese and softened it in the microwave before adding it to the stock pot to reduce time needed to melt it. It still took a while to melt, though. I upped the potatoes to 3 cups and boiled them in one can of reduced sodium chicken broth with 1 Tbsp of Old Bay and when the potatoes were fork tender, I added the entire mixture. We had 17 extra large-sized shrimp (which had been steamed with Old Bay) leftover from Christmas, and I cut them into bite sized pieces before adding. I also used 2 cups frozen white corn (b/c I can't imagine chowder without corn), 1 extra Tbsp Old Bay (we're from MD and love our Old Bay!), and 1/4 tsp white pepper. This made 6 cereal-sized bowls of soup. I was full after one bowl, but my husband ate THREE because he thought it was so good! This could easily make a meal if served with salad and/or crusty bread. Or as another reviewer suggested, serve it in a bread bowl. Thanks for a great starter recipe!

I used only 4oz cream cheese and added 2 cans of chopped clams, (1 with liquid and 1 can drained). I'll definitely make this again but will add the whole 8 oz of cheese.

This soup was wonderful! We cooked the potatoes before adding to the soup. We added the Old Bay sesoning. It was perfect. My family loved it. Thanks for sharing.

We thought this was really good! I only used half the cream cheese, doubled the potatoes (cooked in water with 2 chicken bouillon cubes, then drained), added some frozen corn and I also added quite a bit of old bay seasoning. I'll definitely make this again. Thanks for a fantastic recipe!