This was a good filling soup. Used almond milk instead of whole milk and a shallot instead of the onion. It also freezes well, though everything was a bit mushier. Will make again, but will add the sweet potato later to maintain firmness, my preference though.
Delicious and Satisfying I love this recipe with the milk, it gives it a heartier, chowder-like consistency. I also throw in a can of diced, fire roasted tomatoes and whatever else I might have hanging out in the pantry. (Corn is yummy in this, too.)