Corn and Potato Chowder

From Best-Ever Soups

Cookbook

Author(s): Anne Sheasby

Page 98

Cuisine: North American

Course: Soups and Stews

Reviews

1 reviews, average rating 3.0 / 5

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shilton

15 years ago

★ ★ ★ ★ ★ 3/5

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This soup is more milky than creamy, but has a nice flavor. It isn't thick like I want chowder to be, so I might look for a different recipe in the future. I used kidney beans instead of flageolet, and that was fine.

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