Reviewed: Nov. 23, 2009

Didn't change a thing and it was delicious!

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Reviewed: Nov. 23, 2009

I love this soup! I made the recipe as written and it turned out to be very good. There wasn't any leftovers. Will definitely be making again!

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A_247

Cooking Level: Intermediate

Home Town: Alpena, Michigan, USA

Living In: Clanton, Alabama, USA

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Reviewed: Nov. 16, 2009

I've been looking for a good chowder recipe for a long time, and this definitely took its place as #1. My husband, whose motto should be "moderation," ate three huge bowls full; and my kids, who were a little skeptical at first, thoroughly enjoyed it. The only thing I changed was to use sharp cheddar cheese instead of processed. We'll definitely be having this again - and I rarely repeat recipes.

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KATIECHILE

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Reviewed: Nov. 15, 2009

This was a very comforting meal. I had to let it simmer for quite a while in order for the potatoes to soften and soak up some of the salt I had to add. I didn't have celery but it didn't take away anything. Also, I used regular shredded cheddar cheese. Next time I would simmer the potatoes for much longer before adding the gravy and milk because it kept forming a skin on the top that I had to constantly stir away. Will most likely make this again.

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Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

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Reviewed: Nov. 13, 2009

Talk about comfort food!!! This chowder is nice and thick, and I love the slight kick from the chiles. Definitely going on my favorites list.

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"Ratalouille"

Cooking Level: Expert

Home Town: Laie, Hawaii, USA

Living In: Lindon, Utah, USA

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Reviewed: Nov. 13, 2009

This is a family favorite...I found it when I needed to make a soup to bring to church one night and searched for one that was highly rated. It's great as written, but I have made a few changes over time. I cut the chiles in half for my kids, and I add diced chicken and canellini (white) beans to the recipe. This makes it a whole meal. We serve with a good bakery bread and OhMyGosh is it good!!! I came back to multiply the recipe to make for 30 guests Thanksgiving week, and realized I'd never rated it. 5 stars all the way....people beg me for the recipe every single time I make it

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BARZIBO

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Reviewed: Nov. 10, 2009

This is a great, easy recipe...so yummy!! I added fresh garlic and carrots. Instead of milk I used half and half with 2 cans of cream of corn and 1 can of whole corn. For a more hearty soup I added rotisserie chicken. My son LOVED it!! Will keep this recipe for sure. A dash for hot sauce was what we like for a little kick! ty for all the reviews they were very helpful..

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Pima

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Reviewed: Nov. 10, 2009

This recipe tasted great, although it came out too thick so next time I will add more chicken stock and milk, and I only used half the can of green chilies and it was still spicy enough. thanks for posting it, will definitely make it again

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yara

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Reviewed: Nov. 9, 2009

My family loves this but I don't use process cheese

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amy

Cooking Level: Beginning

Home Town: Vacaville, California, USA

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Reviewed: Nov. 8, 2009

So simple... so yummy. I didn't really make too many changes. Before I added the corn I 'smashed' up the potatoes just a little. I used creamed corn instead of whole kernel, and I skipped the chilies and used regular cheese. Was really good. Even my son who doesn't like corn ate it!!

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WENDY0187

Living In: Kent, Washington, USA

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Reviewed: Nov. 8, 2009

This soup was surprising! Very good! I added a can of creamed corn, more potatoes, and garlic to the mix. Quite spicy and thick. I'd rather not use Velveeta as it weirds me out, so next time I'll try regular cheese. But hey, it's still delicious and you can't argue with results. It makes a TON.

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alh1112

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 8, 2009

This was a fantastic recipe, but I did make a few changes. As per other people's suggestions, I added a can of creamed corn and omitted the chiles. I did add a pinch of red pepper flakes, chili powder, garlic and Old Bay seasoning. The Old Bay is a MD thing and really added to the recipe! Thanks Jackay for the original recipe!

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Kerry

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Reviewed: Nov. 3, 2009

My family and I adore this stuff!! The only change I make is to add 2 cans of corn instead of one.

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Kim B.

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Reviewed: Oct. 30, 2009

Very good recipe! My only changes was adding a can of cream corn and a can of whole kernal corn and I used Velvetta rather than Mexican cheese and I topped with bacon. I also served with Nann (bread). Very tasty dinner!

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kajojozoka

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Reviewed: Oct. 29, 2009

Yummy and sooo easy. I didn't even chop potatoes! I thawed a bag od frozen shouthern style hash browns and didn't boil them as long. in the broth..perfect and even easier than written.

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gawildflower

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Reviewed: Oct. 26, 2009

SO good! Added finely diced red and yellow peppers to the veggies and substituted evaporated milk for half of the milk. Also used regular shredded Mexican blend cheese instead of Velveeta. Really yummy with a few good dashes of chipotle Tabasco!

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AEROGRRRL

Cooking Level: Expert

Home Town: Milton Freewater, Oregon, USA

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Reviewed: Oct. 24, 2009

excellent recipe, great fall flavors! i used shucked fresh corn and butter. this was just as good the next couple of days later as a lunch! thx for posting.

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gderr

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Reviewed: Oct. 23, 2009

This was by far the best potato corn chowder I've ever made. Everyone in my family loved it! Also, for you vegetarians, you can substitute the chicken broth with veggie broth and it doesn't affect the taste, that's what I did.

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Bailey_B

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Reviewed: Oct. 22, 2009

I LOVED this recipe. My husband and I had friends over for a soup night... we made a total of 4 soups and this was everyone's FAVORITE! The only changes I made were adding cream of corn instead of corn... extra cheese... and I doubled the margarine. This has to be one of the best recipes on this site.

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