The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 16, 2009
This turned out great! And - to be fair - I *almost* completely stuck to the original recipe! My only alterations were to 1) add a tsp or two of garlic, 2) add a cup or so of frozen corn kernels, and 3) omit the chicken, as I was putting chicken in the accompanying salad! 4 out of 5 in my family really liked it, with the exception being my 11yr old son whose religion prohibits him from eating vegetables ;^) Even my wife, not really a soup person, enjoyed it, and my 16yr old son had four bowls! The processed cheese really makes it creamy (at the expense of your health, but...). Great stuff!
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Cooking Level: Expert

Living In: Savage, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 6, 2009
I used vegetable stock I had on hand with a couple of boullion cubes. Also used the cheese I had on hand- some cheddar, gruyere and goat cheese. It worked fine.
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 4, 2009
Maybe my expectations were too high after all of the rave reviews but I was very disappointed in this recipe. I made it just as written (only subbing butter for margerine and real cheese for "processed"). Maybe those subtle changes were enough. It was way too runny to be considered a "chowder" and needed some last minute spice additions due to being bland. Nobody was wowed by this, not even my son and me who should be regulars at Cheese Eaters Anonymous. Won't be making it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 27, 2009
Great flavor - good add in would be corn.
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 25, 2009
It's delicious! I added twice the potatoes, used organic chicken broth, and grilled the onions with bacon grease and minced garlic. I also did not use processed cheese but I shredded a bunch of cheddar cheese and it turned out great.
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Photo by Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 6, 2009
This was really tasty. I did add some frozen whole kernel corn as well as a can of creamed corn as some had suggested. I also added some Tony's seasoning and cayenne pepper. I served with hot sauce and hot buttery cornbread! Delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 6, 2009
Great recipe! I went exactly by the recipe except for a few additions of ground red pepper and Paul Prudhomme's Poultry Magic, which is a tasty addition to your recipes. This is a great soup for the fall weather. I'm planning on taking it to our church's Hayride and Chili Supper. I believe they're gonna enjoy it!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 11, 2009
Excellent recipe! I used more potato and added cornas suggested by some.I don't usually cook with velveeta but it really does make this soup rich and creamy. It's good with cheddar- I've made it both ways,but even if you don't usually use processed cheese-just try it and you'll see how good it is. Will continue to use and enjoy.Very easy,too! Thanks for giving us this great dependable recipe!
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 16, 2009
I made this for a family get together. It was a big success and all wanted the recipe. I made it just as described, served with warm rolls. A real stick to the ribs meal on a cold night. Thank you!
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Cooking Level: Intermediate

Living In: Cabot, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 7, 2009
This chowder had great flavor. I served it with some Mexican corn bread and it was a great hit.
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Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 28, 2009
Tasty!
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Photo by Brittney

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 14, 2009
I have been using this recipe for a few years now, and it's a family favorite! SO delicious! I use rotisserie chicken to help save time, and almost double the veggies. Next time I will try adding corn and cayenne pepper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 6, 2009
Add about 8 oz of corn and you have the best chicken corn chowder I've ever had. It's much, much better than any you can find at the store. I did also add a dash of thyme, but other than the thyme and the corn, followed the recipe as is. Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 26, 2009
Very good, can be a vegetable soup too. I followed other suggestions and use more potato. I used chicken tenderloins which were great for this recipe. I spiced up the chicken with black and red pepper which added a good taste to the chowder. I will absolutely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 10, 2009
DELICIOUS! Wonderfully creamy and natural vege and chicken taste. Will make this again!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 1, 2009
The velveeta taste was so overwhelming that we couldn't enjoy the chicken or vegetables. Tasted flat and greasy. Expensive and time consuming to make. It did make a lot, and I'm guessing would be a huge hit with kids.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 28, 2009
great chowder, added about a tsp of chili powder, gave it a nice touch of flavor as well as color.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 19, 2009
I used leftover roasted chicken, potatoes and carrots. This was a great way to use my leftovers plus it tasted great!
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Photo by MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 14, 2009
Great recipe! After the first try I made it with a combination of pepper jack and swiss cheeses. I also used twice as many potatoes. Overall, it's a great base recipe!
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Photo by MrsOtto

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 21, 2008
This recipe is good. I have made it twice now, the first time using processed cheese, the second using sharp cheddar. I prefer about 1/4 to 1/2 lb of sharp cheddar, to keep the cheese from overpowering the soup.
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