Easy enough, and OK tasting, but a little dull, even with the addition of a teaspoon of Old Bay. I wound up thinning it with stock, as the flour and potatoes thickened the chowder considerably, and I like mine a little thinner. I used claw crab (much cheaper than backfin) but you have to be careful of shells. I'd make this again, but maybe with a more prominent herb flavoring; the dill doesn't add much especially is the recommended quantity.