After reading the some of the reviews, I was super-excited about this recipe, but, to be honest, it fell really flat! I used milk (as the grocery store was closed and I lacked cream or half and half) and ended up having to add a lot more flour to give it some oomph. Texture aside, I found the flavor to be really weak and ended up adding a bottle of clam juice, some onion powder, some paprika, some old bay, some worschestershire sauce, some celery seed, more salt, and a bit of sherry. I'm not saying it sucks as it's a good starting point (and better than I anticipated a microwaveable chowder to be), it just didn't live up to the hype.

Reviewed On: Nov. 12, 2009

It had a good flavor, but I didn't love it... definitely more sauce-y than soup-y. Even though I put diced potato in it (per another review), it was still pretty thin and way saltier than I expected - maybe dilute your broth or use a low-sodium variety. Cheers!

Reviewed On: Aug. 24, 2008

LOVED IT! I used the same basic ingredients but executed it a little differently. Rather than sauté the chicken, I poached it in the broth/cumin/garlic combo until it was cooked through and then put everything in a crock pot on low for an hour or two. In addition to the ingredients on the original recipe, I added one can of drained and rinsed black beans, the juice of one lime, two finely-chopped jalepenos (I like it spicy!), and, to thicken the soup, I added six crushed corn tostadas - maybe 1/2 cup's worth of crumbs or so? Lastly, maybe five minutes before serving, I removed the chicken from the crock pot, shredded it, and added back in. It was DELICIOUS! Next time, in addition to garnishing with the Monterrey Jack, I'm adding avocado slices!

Reviewed On: Aug. 22, 2008