Reviewed: Mar. 3, 2012

One of the Best soups ive found on here, I used canned corn instead and i though it was a lot better

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Reviewer:

katigurl2011

Living In: Delta, Pennsylvania, USA

Reviewed: Feb. 19, 2012

This was delicious, served with some homemade corn bread. A warm, satisfying meal.

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1 user found this review helpful

Reviewer:

DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 17, 2012

This recipe must have been good. I say must have because it went so fast, I never even got to try a bowl. So there you have it

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Reviewer:

Janna

Cooking Level: Expert

Home Town: Newark Valley, New York, USA

Living In: Blountville, Tennessee, USA

Reviewed: May 12, 2011

WooooHoooo Sherri! This is the bomb! Will be making this one again and again and again! Thanks for sharing this one.

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Reviewer:

jeanie zucchini

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

Reviewed: May 11, 2010

This is a great recipe, and my family loves it. However, I usually make a few substitutions to suit our tastes. We prefer our foods to be as unprocessed as possible. I use 2 cups of organic chicken broth rather than water and bouillon (which almost always has MSG), I leave out the flour altogether (I find it unnecessary and the soup is thick enough without it), and I use cheddar cheese rather than processed cheese. It turns out great!

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Reviewer:

Mom's Binky

Reviewed: Dec. 9, 2009

This was quick and easy and I just substituted for anything I didn't have on hand. For example, I didn't have whole milk, so I used 1 cup of skim and 1 cup of fat free half/half. I used 2 cups of potatoes and had only 6 oz. of Velveeta slices. Tastes great!

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2 users found this review helpful