This recipe worked out perfectly. I was very easily able to make it my own and it turned out wonderfully.

My mom has made this soup for years. It was probably our first-ever AllRecipes meal. For as long as I can remember I've made this for my birthday. The best corn chowder, ever, in my opinion!

I made this twice in one week at the request of my family. The first time I kept it the same. The second time around I cut fresh corn of the cob and added a cup of half and half. It's great for a fall day in Maine! Thanks!

Not bad, but a little bland for my taste. I added a little dried rosemary (maybe 1/4 tsp) and a LOT of cinnamon (maybe 3 tbs), plus some freshly ground nutmeg. I also put a stick blender to it to get the consistency I wanted. I left a little chunkiness, in mine. In the end it turned out really well, but I had to modify the recipe.

Fantastic and flavorful! Thanks!

I used leftover corn from a crawfish boil and stock I made from a smoked chicken. Additions Threw in 1/2 stick of butter, fresh herbs, and some chili powder too.mmmmmMMMMMM!!!!!

Delicious! This is a real nice comfort food. I added bits of ham, crispy crumbled bacon and used half and half. I used chicken stock in place of water. I also used half of an red onion, chopped and two red potatoes, cubed, with skin on. I added four ears of fresh corn along with one can of cream-style corn. I let it simmer for a while to thicken up and seasoned with Hawaiian sea salt and fresh ground black pepper. I served this with homemade, "J.P.'s Big Daddy Biscuits," also from this website.

A amazing blending of a corn chowder .It is bright and cheery and oh so deliscious. Wouldn't change a thing except perhaps increase the size of the finished product cause what I made went way too fast!

I used to love the corn chowder in a can when I was a kid, but now I like to make all my soups from scratch (a lot less sodium and more flavor that way). I used this recipe as a base. I didn't use any bacon because I don't eat pork products, but my husband and I thought this was amazing. Since some reviewers said it was too thin, I used 4 potatoes instead of 2, and used only one can of creamed corn. I topped it with a splash of hot sauce and some freshly snipped chives and it was wonderful! Really comforting and definitely brought me back to my childhood with the same delicious flavor.

UPDATE: MUCH BETTER THE NEXT DAY (SOUP THICKENED NICELY). This is very comforting, filling & perfect for a chilly night, but... it's pretty bland as is. In it's favor, you can really add pizzaz by adding s&p to taste (beware... you MUST add a LOT of both to this basic soup!). This is a nice recipe to build off of, but as with any new recipe I try, I hesitate to make "major" changes b4 giving it it's rightful chance to win my approval "as is." Having said this, I do think the addition of any number of spices, celery, carrots or cheese (melted into the soup) would enhance this considerably. Adding chopped scallions & a GENEROUS sprinkling of pepper to my bowl helped somewhat. NOTE: Many reviewers complained about "watery" soup. Yes, this soup is thin. I ended up adding a few spoonfuls of instant (garlic herb) potato flakes & that seemed to do the trick. Draining your sweet corn (at least partially) also helps. And despite other's comments about the corn / potato ratio, I felt both were spot on. My only other changes were subbing a 12 oz. can of ff evaporated milk (was out of skim) & chicken broth in lieu of H2O (to add flavor). For those of you who skipped the bacon... of course your soup was bland!!! I sauteed my onions in bacon grease as directed & STILL felt this seriously lacked flavor! If you are going to skip the bacon to save calories, you should probably try another recipe. All in all, this was "OK," but I doubt I'll make it again. Thanks anyways, Ellen. :-)