Reviewed: Jun. 3, 2009

Either use 2 really large or 3 to 4 smaller potatoes. Use the liquid from the can of corn as part of the water for the potatoes. If it comes out soupy, add a few instant mashed potatoes for thickener.

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JLARSEN

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Reviewed: Feb. 16, 2009

My husband ate every bit of this over the course of 3 days. I replaced the salt with an equal amount of Cajun seasoning mix and used all creamed corn (because I was trying to get rid of it). Those were the only changes I made; it was very easy; and I will make it for him again!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 1, 2009

This is AMAZING! I added the bacon to the soup while it was cooking and it was very good.

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Carol P.

Cooking Level: Intermediate

Home Town: Vincennes, Indiana, USA

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Reviewed: Jan. 13, 2009

This recipe was wonderful! I did make some modifications, I used 3 potatoes instead of 2, added some seasoned salt, I didn't have any regular whole kernel corn so I just used the two cans of creamed corn. After reading other reviews I added half a can cream of chicken soup to add more flavor and thicken it up a bit. Will definitely be making this in the future!

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Lindsay

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Reviewed: Dec. 31, 2008

This soup is a little watery after cook and I was hoping mine to be slightly thicker. The recipe did not mention if kennel corn needs to be drained or undrained so that added a little liquid maybe I needed to drained first. My husband and my daughter likes it so I still give it four stars, I will try different recipe next time.

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Tommy'smom06

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Reviewed: Dec. 28, 2008

This recipe was so easy to make! I added seasoning throughout the cooking process (the onions and potatoes) to make sure that it would be flavourful. I also added less liquid so as to make the chowder more thick. I highly recommend this recipe for anyone!

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MBAK

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Reviewed: Dec. 23, 2008

I wanted to make soup for lunch at work tomorrow, and saw today's review of this recipe. All I can say is YUM! The only things I did differently were to use veggie stock instead of water, and I pre-cooked the potatoes before stirring them in. I'm not gonna add the bacon until tomorrow because I don't want it get soggy. If I were to make this again, I think I'd throw in a can of clams too. Thanks, Ellen!

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 23, 2008

My husband loved this (corn lover) We do plan to tweak it in the future... not sure how, just to spice it up a bit. One change we did make was to put the bacon right in it instead of sprinkle on top.

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 15, 2008

I used chicken stock instead of water and dissolved some flour in the milk before adding it. I also used a celery stalk (for 1/2 recipe). Added some parsley and pepper, but the chowder still tastes too much like creamed corn. I guess it's okay if you like that, but I would have preferred something more complex-tasting. It's quite easy to make, at least; I made it last-minute for my husband to take to work for lunch.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 29, 2008

I made this as an early afternoon "snack" before the Thanksgiving feast that evening. My husband loved this corn chowder! The only thing I changed was I used 1 cup milk and 1 cup 1/2 & 1/2 instead of the 2 cups of milk. Great recipe! Thanks for sharing it with us!

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sherry541

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: Medford, Oregon, USA

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Reviewed: Nov. 19, 2008

This may have turned out to be the best soup I've ever made. My Sweetie says I should be selling it!

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caribbean girl

Cooking Level: Intermediate

Home Town: Bowie, Maryland, USA

Living In: Big Pine Key, Florida, USA

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Reviewed: Nov. 18, 2008

This was just ok and I even had to add a lot of spices and herbs in order for it to have any flavor. Sorry but I am removing this one from my recipe box.

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Nov. 10, 2008

Great recipe. For those who have trouble thickening, I blended some of the broth with corn and used that as a thickener. Worked perfectly and you can add your milk or half and half a little at a time to get it the consistency you want.

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Dole

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Reviewed: Nov. 2, 2008

This was really good and not difficult at all. I used Morningstar bacon on top. Thanks!

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belle

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

I made this recipe and added a few touches of my own.I added 1 can of cream of celery and 1 can cream of potato,fresh chopped chives and parsly.I substituted 1 can mexican corn instead of regular.It was yummy!

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Debbie

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Reviewed: Oct. 23, 2008

This was really yummy! The kids loved it too! I did change the original recipe a bit though. I doubled the amount of corn, potatoes and onion. Then I used 1 can of evaporated milk instead of the regular milk, next time I may use cream. I had to add a bit more water to the onion and potato mixture so they would cook properly. I also added two really big spoonfuls of sourcream when I combined all the ingrediants. It gave it a really nice flavor and thickened it up a bit. I will definately be preparing this agian.

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kimawesome

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Reviewed: Oct. 7, 2008

Just really thin, not too creamy.

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Debi

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Reviewed: Oct. 4, 2008

This is very good - I like that it doesn't use flour to thicken. I used an extra can of corn - white shoepeg, just to give it more texture, and about 1 more potato. I added some Old Bay and dry mustard, and quite a bit of pepper. I think this is a fun recipe to play with on seasoning - I'm thinking about a little curry next time. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 17, 2008

I triple the recipe and barely have any leftovers! My kids love this and my 17 y/o requests it for football nights! He wants me to make it for the whole team on game night. I don't change a thing except cook it a little longer to thicken it up just a bit. Highly recommend it and it is so easy. I added crab to it once and served it at a tail-gate party... first thing to go!

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CherylM

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Reviewed: Aug. 31, 2008

Four stars because I made a few changes. I used chicken broth instead of water (4 cups), two more potatoes and 4 cups of fresh corn (because I had so much extra corn on the cob that I had to use). I also spiced it up a little with 1 t. chili powder, 1/2 t. cayenne pepper, 1 t. garlic powder and a bay leaf. Used two cups of 1/2 and 1/2 in place of milk. Topped with the crumbled bacon and a dab of sour cream. Delish! Next time I might try to thicken it a little, but I suppose if you use the cream corn and less liquid it would be thicker.

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