Reviewed: Mar. 18, 2008

Ahhh, WONDERFUL. Very creamy and just plain outstanding. Thank you

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Becca

Cooking Level: Beginning

Living In: Bellflower, California, USA

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Reviewed: Mar. 18, 2008

I can not even explain how much I love this soup!! When I make it I have to make a double batch so I can give some to my mom and grandma!! We love it!

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MISTI227

Cooking Level: Intermediate

Home Town: Northern Cambria, Pennsylvania, USA

Living In: Ebensburg, Pennsylvania, USA

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Reviewed: Mar. 16, 2008

Great chowder! Only one thing I recommend: Add the cheese to the chowder on an individual basis(to each serving instead of the whole batch). This way it'll reheat better if you have any left. Also you can control the consistency and amount of cheese in your serving. sauteed the onion and celery separately in a little bacon fat(just my preference, not required) and used that pan to make the gravy. Worked like a charm.

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Elle P.

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 15, 2008

Wonderful!!!! A great soup for a chilly day.

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Debby G2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: White Lake, Michigan, USA

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Reviewed: Mar. 15, 2008

This was really good. I had to give it a 4 becuase although I loved it, my husband thought it was just OK

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Corinna

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Reviewed: Mar. 13, 2008

Really good soup - I prefer potato soup a little thicker, which is why I gave it 4 stars instead of 5. For a little more flavor, I added garlic when I sauteed the onion/celery, and carrots with the corn for more veggies. Next time, I will add less milk or broth, and probably simmer a good hour so it soaks up the flavor.

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MondoCook

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Reviewed: Mar. 5, 2008

Great soup. Made as stated and it turned out great. We make it often.

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TAG

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 5, 2008

This was just ok. Not much flavor. I could not find the country style gravy at the store so subsitued w/ a creole white gravy. Maybe that's the problem?

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Mamarua

Cooking Level: Intermediate

Home Town: East Hartford, Connecticut, USA

Living In: South Glastonbury, Connecticut, USA

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Reviewed: Mar. 5, 2008

The kids loved it. I will have to put ham in it next time though because it is not a meal without a slab of meat in it for my husband! This was an easy hearty meal on a cold night.

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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Reviewed: Mar. 4, 2008

Delicious! I didn't use the green chilis or mexican style cheese and it still tasted great! So creamy and yummy...great for a cold day!

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Kristi

Cooking Level: Intermediate

Living In: Newburgh, Indiana, USA

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Reviewed: Mar. 3, 2008

Wonderful! Will make this again. Prepared as directed.

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Jessica

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Reviewed: Mar. 3, 2008

I love this recipe- have to have milk with it though because it really has some kick. I add jalapenos to mine- we like it spicy!

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bearhitch

Cooking Level: Expert

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Reviewed: Feb. 27, 2008

This is very good as written. It was much better after I let it simmer for an hour to let the ingredients blend together. The next time I'll add more cheese and I might omit the chilis. I don't think they're needed.

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ray

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Reviewed: Feb. 26, 2008

This soup is amazing!! I made this for my husband last night, as he loves soups. I couldn't stop eating it myself! I did omit the onions, as my husband is allergic.. but there was still so much flavour. I wasn't too sure what shredded "cheese food" was - is this an american thing? I used half a block of velveeta and it turned out great! *edit - 9 months later and this recipe is still a staple in our home. I have made this using real cheddar cheese (grated) and it is still good, though you need to use a lot, about 2 cups.

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Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 25, 2008

This soup was fantastic. I was skeptical because of the weird combo of ingredients (gravy mix?), but it really was easy and tasted great. I may try the shredded cheddar instead of the velveeta--that stuff just scares me--but it sure tasted good.

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annabelle219

Cooking Level: Expert

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Reviewed: Feb. 23, 2008

I thought this was very very good...even my husband liked it and said I should have doubled the recipe and he isnt really a soup kinda guy. I did use chedder cheese instead of processed cheese because thats all I had and it still came out great..

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BonBon61405

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Reviewed: Feb. 23, 2008

This is a great recipe! We didn't have velveeta, so I used finely grated cheddar, and it worked just fine. My husband and I loved it, and I plan to make it for company tonight.

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HIDEYMARIE

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Mccleary, Washington, USA

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Reviewed: Feb. 21, 2008

This soup is awesome! Much better than I expected considering there are not that many spices. The gravy mix gave it a nice creamy flavor. I add a box of frozen chopped spinach (to sneak in a green vegetable) and a can of cream-styled corn (to bulk it up a bit.) This recipe is a keeper!

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SAILORTIFF

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Reviewed: Feb. 17, 2008

I added more cheese than called for and I loved it!!

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Nancy F

Cooking Level: Intermediate

Home Town: Milford, Delaware, USA

Living In: Newark, Delaware, USA

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Reviewed: Feb. 16, 2008

Great recipe!! I used the frozen vegetable blend instead of fresh, canned milk (didn't have the skimmed or I would have used that), no-fat gravy mix, and a low-fat mexican blend shredded cheese. This cut a lot of fat, and it was still wonderful.

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Kathy0825

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Cheesy Potato and Corn Chowder

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