Reviewed: Jun. 10, 2008

Yummy!!! Even though the temps outside are 90+, it was a delicious treat for dinner! I omitted the chile's as I'm not fond of their taste, may substitute a Serrano chile next time (pull it out on serving!). Used half & half since I didn't have enough milk and totally forgot about the cheese. Like another, used the simply potatoes from the produce section. Makes me wonder now if a russet would just disintegrate while cooking? This is a definite keeper, thanks for sharing!

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HEART2HEART

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

Very good.

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REG93780

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Reviewed: Jun. 9, 2008

Yum. That about sums it up! I've made it once using velveeta and once using shredded colby/jack. All of us prefer the shredded cheese versus the processed. It's good either way though.

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JESSEANGELA

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Reviewed: Jun. 9, 2008

This was delicious, however, I did have to make it twice. I make a batch of soup once a month for my husband's 94 yr old uncle, and after making it according to the recipe, I decided it was too spicy for him. But, WE loved it! So, on the 2nd batch, I omitted the diced chiles, used regular Velveeta instead of Mexican style, and added 1/8 tsp. black pepper. It was perfect! Also, I did not drain the corn, since I think the liquid added a little flavor, and after sitting overnight, it was just the right consistancy. (Every time I make soup, I let it sit overnight. I just think it lets all the flavors blend together better.) Great recipe---thanks!

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SUE1956

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Jun. 6, 2008

This is the most awesome recipe!!!! I make this and I ALWAYS have to make triple batches. I also have a vegetarian friend and so I will use veggie broth instead of the chicken broth and you can not tell the difference. This is one incredible soup. Love it! Thanks for sharing this one. This has been handed down to my kids as well. :)

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love-always / Karen

Cooking Level: Expert

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Reviewed: Jun. 2, 2008

I was wary of some of the ingredients at first but I am so glad that I tried this recipe! I used frozen corn and regular Velveeta instead of Mexican-style, and it was so good! Creamy and hearty. My husband didn't even seem to notice that it didn't have meat in it. I've made it twice in 2 weeks and will make again. At some point I will try the Mexican-style velveeta.

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ripple2

Cooking Level: Intermediate

Home Town: Liverpool, Nova Scotia, Canada

Living In: Bangor, Maine, USA

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Reviewed: May 7, 2008

Very good! The best chowder recipe I have found. My picky Hubby likes it alot too and have made a few times already.

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BOBBI J.

Cooking Level: Expert

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Reviewed: May 5, 2008

This was incredible! I made this for my father, sister and husband, and they all loved it. I followed the recipe, except I skipped the Velveeta Mexi cheese. Instead, I added one can of Cambells Southwest Pepper Jack Cheese soup and added about 1/2 tsp chili powder. I then had shredded low fat Mexican cheese on the side so that everyone could mix their own cheese into the soup. Very good! Not too spicey but just enough to give it an after bite. I definitely recommend the Pepper Jack cheese soup.

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WAREAMANDA

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Reviewed: Apr. 20, 2008

This is excellent, except for the fact that it has some ingredients that I would prefer not to use i.e. the gravy mix. I wish I could make this same great tasting soup with healthier ingredients.

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Lara C.

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

I followed the recipe except for two things I added an extra can of corn to make it bulkier, and I didn't have processed cheese so I used shredded. The chowder was good! My 3 and 5 year old liked it as well. Next time I will add bacon for more flavor, as others suggested.

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NATTLE

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Reviewed: Apr. 6, 2008

Mmm, Mmm good! Excellent flavor. I did add quite a bit more cheese than called for, but this is a great and easy recipe. Highly recommended!

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Tessa

Cooking Level: Expert

Living In: Godfrey, Illinois, USA

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Reviewed: Apr. 4, 2008

The only thing that I did differently was omitted processed cheese and just used regular shredded Mexican blend cheese instead. It was a hit at a company potluck with no leftovers!

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 2, 2008

this was scrumpious. what we did was fry about half lb. bacon drain some fat then fry onions,celery,carrots and chilis in that .than add broth and potatoes cook till tender and stir in cheese and some cream and milk and 1 can corn and 2 cans cream corn . served it in big soup bowls topped with the bacon crumbled . everybody loved it little ones to oldest . is a keeper *************************************** even thou its summer still make this soup i fry up few slices bacon then cook veggies in some a the bacon drippings then put carrots ,onions ,celery and chilis in crockpot with chicken broth add potatoes and corn and cook on low about 6 hrs till potatoes tender then add the creamed corn, milk and cream. and cook about 1/2 hr and then add the cheese and let it melt into the soup . we have it in bowls topped with the crumbled bacon even in hot weather with crockpot it doesnt heat up kitchen

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MaryElizabeth

Cooking Level: Expert

Home Town: Stamford, Connecticut, USA

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Reviewed: Mar. 25, 2008

This is a great easy recipe. Very kid-friendly. I didn't really change a thing, except to cut the amount of the chile peppers in half. It was still a bit spicy for my 3-year-old.

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Cyndi

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Alden, New York, USA

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Reviewed: Mar. 24, 2008

This recipe turned out really good. Only change I made was I added tex-mex shreaded Cheese. We had the in-laws over for lunch and they really loved it as well. THIS IS A KEEPER!!!!!

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slicendice

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Reviewed: Mar. 23, 2008

Very nice soup. Make sure you cut the potatoes small. Great mix of flavors.

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BIGGFOOT18

Cooking Level: Expert

Living In: Marshall, Michigan, USA

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Reviewed: Mar. 20, 2008

This was really good! I added bacon ad that was so very good, try it!

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Mar. 20, 2008

This was delicious. Good blend of cheese, spice and texture. Didn't mind eating left overs for a couple days.

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COURT813

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Vernal, Utah, USA

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Reviewed: Mar. 20, 2008

I used Velveeta. The Mexican styled cheese might give this soup a bit of needed zip.

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Vadie

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Reviewed: Mar. 20, 2008

This soup was excellent. I did not add the chiles or use the Mexican cheese because I wanted a more basic soup. The gravy mix was such a simple and clever way to give the soup a rich, creamy, and flavorful taste. This will be a great soup base to play around with.

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