Reviewed: Jan. 16, 2012

I followed the directions of the recipe exactly, but found the recipe did not mention how big the chicken should be. My chicken was average but a lot of water was so the need which makes more broth then you need more vegetables and more half and half. I did not like this recipe very much

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gina

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Sep. 20, 2011

Good, but I've had better.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

justynajd

Reviewed: Dec. 20, 2010

Loved it. Easy and quick to make. Added about 1 tsp of thyme, oregano and onion powder each, additional 1/2 cup corn and two more tablespoons of heavy cream. Mmmmmm my husband and I lapped it up enthusiastically.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

psychoexgirlfriend

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 8, 2010

My husband loves chicken corn chowder so I made this for him. I had to add chicken broth and cook it down as there was way too much stock. Also I added a whole bag of corn and 2 chicken breasts instead of using meat from the carcass. We topped it with bacon and shredded cheese and crumbled up some Jiffy cornbread on the top...everybody went back for seconds. Great recipe if you take your time with it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Brit

Reviewed: Nov. 21, 2010

super runny otherwise taste is good

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rachel

Cooking Level: Intermediate

Living In: Bend, Oregon, USA

Reviewed: Nov. 10, 2010

perfect for a cold winter day

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mrs. Kim

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Corona Del Mar, California, USA

Reviewed: Nov. 9, 2010

This chowder is wonderful! I took the advice of some previous reviewers and changed a few things. I cooked onions, garlic, and carrots (didn't use the shallots) in olive oil. I used two pounds of chicken breast and boiled them in 32 oz of chicken broth and I added in the onion/carrot mixture once the broth was boiling. Once the chicken was cooked I shredded it and added in the potatoes and corn. I used four potatoes and a bag of corn. It cooked closer to 30 minutes, and I continued to add chicken broth while it cooked since the broth seemed to be soaking into the chicken and vegies. I also used more cream than called for-but it made it that much tastier! Look forward to making this again!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Sarah D.

Reviewed: Nov. 8, 2010

This was a good bowl of chowder! Like everyone, we made a few changes: added 1-cup of sliced carrots, 1-cup of diced celery, I was onion-crying too much to cut a shallot. The chicken (one pound, tenderloins) were cooked with a healthy coating (on each side) from McCormick’s Garlic Pepper Seasoning Grinder. We used two large baking potatoes and a bag of Steamfresh Southwestern Corn (which has light seasoning)—covered it all in (light) chicken broth then added a pound bag of steamed then pureed cauliflower. Liberally used salt and pepper…my boyfriend claimed all the leftovers (but I did get a small bowl for lunch--which received four compliments for smelling amazing)!

Was this review helpful? [ YES ]
3 users found this review helpful