When I made this first it was too salty cause I used salted butter and the called for 2 cups of pickle juice (I fixed it by adding more potatoes, carrots and the flour/cream mixture and more water).
I recommend adding 1/4 cup of pickle juice at a time till you get a desired saltiness and then whatever you don’t use, sub that for water to meet your two cups.
And then you can probably also hold the extra salt too if you are using the pickle juice.
Also next time when I make it, I am going to try it adding sweet corn to the soup and shredded cheddar cheese for garnish as a corn chowder hybrid cross version.
I also think ground hamburger or ground bison in this would also be amazing.
