Reviewed: Oct. 11, 2009

This was an extremely easy recipe. It was a good start to a soup, but I wouldn't call it a chowder because it was much too thin. I ended up using about 1/3 cup instant potato flakes to get the texture just right. It also needed a bit more flavor, so I think that I might saute the chicken in the bacon fat and add oregano, rosemary, and more thyme. There will definitely be a "next time" for this recipe.

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krismrich

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

Very good! I eliminated the grocery store run & saved time by using frozen corn, frozen hashbrown chunks, frozen diced onions and about a tsp of dried thyme. I also did my chicken ahead of time by putting it in a crockpot to cook during the day and then just cut it up and added it. It was thin, but all the better with crackers soaking up the juice!

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Alfie

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Reviewed: Jul. 23, 2009

This didn't look as good as it tasted. The cream didn't set well with the chicken stock and I def had to use a thickening agent. Next time I would cut the stock and add more cream. This was like a chicken soup with corn, not a chowder.

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crumbs

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 8, 2009

Delicious and easy! I modified this a bit to suit my tastes. I added finely diced celery and carrots to the onion. I substituted 1 cup of milk and 1 cup of half and half for the 2 cups of half and half. I found it needed to be thickened up with a little cornstarch mixed with water. I also added a can of creamed corn. Will definitely be making this again!

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jmvl79

Cooking Level: Intermediate

Home Town: Ewing, New Jersey, USA

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Reviewed: Feb. 10, 2009

This recipe is great, but as always, I do my own version here and there. I marinade the chicken in garlic, parsley, white wine, olive oil and paprika. I omit the green onion and the thyme. Using red potatoes and roasted sweet white corn give the chowder a wonderful savory flavor. I also use lots of butter opposed to bacon grease. There is definitely a need to add cornstarch if you prefer your chowder more thick instead of "soupy." These additions create a very satisfying comforting chowder and it's just like I serve at the restaurant I cook for.

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jillday23

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Reviewed: Dec. 4, 2008

I only used 2% milk so expected that I would need to add some cornstarch slurry to thicken it up to chowder consistency. Other than that, it was perfect. Couldn't be easier to put together, and it was a complete meal - meat, potato, and vegetable. My fresh thyme is under snow right now, so I used dried.

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gapch1026

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Reviewed: Nov. 22, 2008

We really liked the flavor of this, but it was a bit runny. I added cornstarch (mixed into a little of the broth then stirred into the soup) during cooking, and then let it sit a little while after cooking, and that thickened it up a bit. I think adding a can of cream of mushroom soup might also help thicken it up and add some more flavor next time. I used whole milk instead of half and half because that's what I had. I also added about 2 cups of shredded cheddar at the end of cooking and we topped our bowls of soup with a little more cheddar.

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spiceisnice

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

I was so excited to try this recipe, I thought it looked fairly easy. I had never made a chowder before. It was not as thick as I would have liked, I suppose thats my fault thought for using fat-free half and half. My other issue was it was kind of bland. I am adding some more salt and pepper to see if I just didn't add enough. I am considering adding shredded cheddar. I only used a little thyme since I was not that familiar with it. I could increase that too.

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Marie L.

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 7, 2007

I just made this for dinner.My husband and I both loved it.I used roasted chicken breast and one lb.of velveeta cheese.Also added a few drops of hot sauce and only a few sprinkles of dry tyhme.It was quick and easy!

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Lora F.

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Reviewed: Dec. 10, 2006

I was looking for a recipe to use up some frozen corn. I had a leftover rotisserie chicken and used that in place of the chicken breasts. Also omitted the green onions as we are having an e.coli issue with them right now in our region. Added some parsley to add some green color in place of the green onions. Used whole milk instead of half and half and thickened at the end with a little cornstarch. I thought this recipe was great, and it helped me use up some stuff out of my regrigerator and freezer! I am keeping this one!

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Kelly Powers

Cooking Level: Expert

Home Town: Knowlton, New Jersey, USA

Living In: Cartersville, Georgia, USA

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Reviewed: Oct. 30, 2006

Just terrific. I tweaked a peaked a little to my families tastes but just wonderful

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JENNLANE1973

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

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Reviewed: Aug. 27, 2006

This didn't knock my socks off. It was too thin for my liking. I ended up adding so many different ingredients it ended up being another recipe.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 17, 2005

I found this recipe very easy and very good and a change from regular winter soups!

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HAULBUR

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Reviewed: Oct. 17, 2004

My husband and I hate thyme, so I omitted it. I also used evaporated skim milk in place of the half and half. I only used 3 chicken breasts and it was just fine.

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HOODLEHEAD235

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 5, 2003

I loved this recipe, but my husband and kids took two bites and wouldn't touch it. DH says he doesn't like thyme. Who knew? I ate the leftovers and thought it was great, but I guess I won't be making it again. It was really thin and runny, but maybe it's supposed to be that way. I still liked it.

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2much2do

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Sep. 23, 2003

this is a good recipe for a great chowder. My only suggestion is to add a good dash of sherry (or cooking sherry) at the end. It makes the whole soup taste rich and gives it a beautiful aroma!

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kjf330

Cooking Level: Expert

Home Town: Staples, Minnesota, USA

Living In: Leiden, Zuid-Holland, Netherlands

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Reviewed: Jun. 23, 2003

Hubby loves chicken corn chowder, very filling, he even ate the leftovers. I wasn't crazy about it but it had a good flavor and didnt take as long to prepare as some soup recipes.

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Amber

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 7, 2001

Quick, filling and very tasty. Wonderful for a stormy, rainy night. Dried thyme (2 tsp) also works well, as does adding a couple of chopped carrots for a little added color.

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JanineJ

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Reviewed: Mar. 3, 2001

This was a very good chowder. My son, who is very picky, ate and ate and ate!!!

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NATASHIA K.

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Reviewed: Apr. 29, 2000

It was very good and the fresh thyme was the best part.

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MARY MCCOMBS

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Chicken and Corn Chowder with Thyme

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