The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 17, 2009
This with fresh baked cornbread is a weekly favorite in our house during cold weather.
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Cooking Level: Intermediate

Home Town: Glasgow, Kentucky, USA
Living In: Auburn, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 17, 2009
I was skeptical about using the gravy mix but this turned out great, really creamy.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 16, 2009
It just wasn't that great. It was too soupy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 16, 2009
I am SO impressed with this recipe, it is probably the best soup I've ever made! The only changes I made were to use vegetable broth instead of chicken, skip the celery, and add a small can of creamed corn. I also didn't peel the potatoes. This soup is so delicious! It is just as good left over too. Thanks so much!!
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 10, 2009
This turned out so great! I followed the others suggestions about frying out some bacon and using that as the oil. Otherwise I followed the recipe as written, but did add about 1/2 tsp of cajun spice to it towards the end. Gave it an extra little kick!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 31, 2008
This chowder was sooooo good. I made some substitutions since I didn't have all the ingredients on hand. I omitted the celery, onion, chiles, and processed cheese. I added 2 cans cream of corn and 1 cup of Mexican-style shredded cheese. This was the best chowder that I've ever cooked.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 28, 2008
Quick, easy and delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 24, 2008
This was very good and is different from other potato soup recipes that I have tried. I used frozen corn, which I put in with the potatoes (I'm not a big fan of canned corn).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 22, 2008
Added some cooked chicken to this dish to "beef" it up. Made a meal out of it. Excellent. Will make again.
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Cooking Level: Intermediate

Living In: Fairview, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 16, 2008
YUMMY YUMMY YUMMY I tripled this recipe for an office holiday party & it was the talk of day :) I did add a can of creamed corn and I could not find the 'mexican' Velveeta so I just used regular and made sure the green chiles I used were 'HOT' in order to give it the extra zip missing from the cheese. I also added a red and orange pepper for color :) MmmmmMmmmmMmmmm
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 15, 2008
This is a new family favorite! Perfect for cold nights. I followed the recipe exactly except I used one can of regular corn and one can of creamed corn. It was delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 13, 2008
My hubby's favorite soup I've made so far! Only change I made was adding mexican shredded cheese instead of "cheese food". Only b/c I read the recipe wrong...but turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 11, 2008
I LOVE this recipe. It's rich and creamy, with plenty of body. I have even made it using leftover mashed potatoes instead of the diced potatoes, and it was hearty and delicious. For those of us spicy food lovers, a couple dashes of good hot sauce just makes it perfect! Thanks for a great soup recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 11, 2008
Yummy, yummy, yummy! It was a cold and yucky day here yesterday and this was just what my husband and I needed! I threw in some leftover rotisserie chicken that I had and topped it off with bacon. Great with a big sourdough roll. Mmmmm. A new staple in our house!
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Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA
Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
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Reviewed: Dec. 11, 2008
Very yummy! Took the recs of others and used half and half, added a can of creamed corn,more potatoes, and crumbled bacon. It turned out delicious, served in a sourdough bread bowl topped with a dollop of sour cream! Will be making this again!
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Cooking Level: Expert

Living In: Coppell, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 7, 2008
This recipe is exactly what I was looking for in a hearty soup. I made some adjustments as others have suggested by adding 1 can of creamed corn and 1 C of heavy whipping cream. I added some ham to make this more of a meal. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 6, 2008
My husband and I absolutely LOVE this recipe. I try to make sure I always have the ingredients on hand because it's the perfect dish when we're looking for a hot, quick meal. I omit the margarine and green chilies, however.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 16, 2008
I LOVE it! I have now made this a few times... the last time I added bacon, YUM! This soup is now our family favorite! Thank you!
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Cooking Level: Intermediate

Living In: Cambridge, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 16, 2008
YUMMY! What a great hearty recipe for a cold New England evening! I followed suggestions of others and added almost 4 cups of cubes potatoes (4 medium-sized potatoes), 1 can sweet kernel corn, drained and 1 can sweet cream of corn. I trimmed and cubed 1 boneless ham steak and crumbled 1/2 pound pre-cooked bacon. I couldn't find a 2.5 ounce country gravy mix so I combined a 0.87 oz pkg of McCormick Chicken Gravy Mix and a 0.87 oz pkg of McCormick Brown Gravy Mix in a mix of 1 cup 2% milk and 1 cup heavy cream. The ham and bacon added just enough salt so I didn't add any additional. We all added pepper individually, especially since I omitted the chiles as I'm not a fan. Found it to be quite tasty without cheese as I initially forgot to add for everyone's first helping...the cheese added some more taste and thickened it more, too. Will make again! Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 15, 2008
This is one of the best potato soups I have made! It was a big hit at the get-together I served it at last night; I almost didn't get any! From looking at other comments, I made a few changes. I added three cloves of garlic, which I sauteed up at the beginning, used a leek instead of the onion, substituted half of the milk with half and half, and used frozen corn since I realized i had run out of canned corn! Thank you for this great recipe, I would have never thought of using a country gravy in a soup! This will definitely be made again in our family :)
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CJ
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Cooking Level: Intermediate

Home Town: Bonita Springs, Florida, USA
Living In: Chattanooga, Tennessee, USA

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