Reviewed: Oct. 9, 2008

Yummy corn chowder, though I have tasted better. Sauted 3 slices of crumbled bacon with the vegetables instead of using butter, used 1/2 tsp of salt & 1/8 tsp cayenne. also used chicken broth in place of water. My 9 year old loves this chowder and is taking leftovers for lunch today :)

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Teresa

	Cooking Level: Intermediate
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Reviewed: Jun. 23, 2008

It's one of those "It's not me, it's the recipe" moments. I followed the recipe exactly except that I used fresh corns. I had to try to do something to salvage the chowder. I will probably not make this again. Sorry for the bad review.

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FILOMALI


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Reviewed: Jan. 19, 2008

Awesome chowder. The potato flakes act as a great thickener.

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kbwinson


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Reviewed: Jan. 14, 2008

This soup was pretty good but nothing special. If I make it again I will use higher quality corn instead of a generic brand to help the flavor.

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Susan


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Reviewed: Nov. 19, 2007

This is a very good recipe, I have made this a few times and it always a hit. I make it exactly as it was published. the family loves it

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WBAKER


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Reviewed: Sep. 16, 2007

I learned of this recipe from a friend last year. My daughter loves making it and it's a family "comfort food" favorite for those cool evenings. We added a can of crab meat and it's over the top good.

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Mama Going Green


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Reviewed: Jul. 30, 2007

Bit surprised over the ratings. I just didn't think this was very good. It had a weird 'hot' sort of after taste that sat on my tongue, and yet it wasn't really hot, and was in fact bland and didn't have much flavor. But that weird after taste kept me from adding more zing to it. Won't make again.

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Erimess

	Cooking Level: Intermediate
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Reviewed: Mar. 26, 2007

I made this for a friend after he had sugury so I only got to sample it. I 1/2 the recipe, used fresh potatoes, and added some cooked bacon. His 6 year old gave it thumbs up! Made it for us, freezes great,actually tasted better, reheated.

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Leanne

	Cooking Level: Expert Home Town: Saint Paul, Minnesota, USA Living In: Red Wing, Minnesota, USA
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Reviewed: Mar. 12, 2007

Yummy - and nicely spiced!

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Trojan Polo


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Reviewed: Feb. 15, 2007

My husband and I liked this soup. There are so many things you can easily change or add to your specific tastes.

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Anjilee

	Cooking Level: Intermediate Home Town: Americus, Kansas, USA Living In: Pratt, Kansas, USA
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Reviewed: Feb. 12, 2007

I've made this recipe twice and have adjdusted some ingredients to my taste. I had leftover cooked bacon so I chopped and added that along w 2 small diced/cooked potatoes. I used less water (2 1/2 cups), non-fat half and half and reduced fat shredded cheese. I think I will try it next time w chicken broth as others have suggested. Overall very good and even better the next day!!! Thanks

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LilM

	Cooking Level: Intermediate Home Town: Chelmsford, Massachusetts, USA
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Reviewed: Feb. 5, 2007

I enjoyed it. It was different, and I love adding the peppers to get some veggies in.

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PINKGRRL


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Reviewed: Feb. 4, 2007

Hm, I'm not so sure about this one. It was edible, but tasted just as if it was some vegetables served in some warm milk. On top of that, the peppers really didn't seem to fit in with that concept at all. The potato flakes didn't seem to do much for the consistency. I see most people really enjoyed it so maybe this one is just not for us. Will try other corn chowder recipes. Thanks anyway.

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Babzil

	Cooking Level: Intermediate Home Town: Pecs, Baranya, Hungary Living In: Prague, Hlavní Mesto Praha, Czech Republic
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Reviewed: Jan. 29, 2007

I followed the advice of other reviewers and added a can of green chiles and a chopped up russet potato to the first step (I did not want to buy potato flakes). I used a veggie "chicken" stock in place of the water. Everyone loved this recipe, though all agreed that it was the cheddar (get the sharpest you can find) that sent it over the top.

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KLOKANEK

	Cooking Level: Expert Home Town: Charleston, South Carolina, USA Living In: Austin, Texas, USA
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Reviewed: Jan. 26, 2007

Really good, I use chunks of red potatoes instead of the flakes and add a can or 2 of creamed corn, I also add flour to thicken.

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karin


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Reviewed: Jan. 18, 2007

I substituted vegtable stock for the water, and also added a can of cream corn and cheese into the actual soup, instead of top. It was good!

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Louise Austin


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Reviewed: Jan. 8, 2007

rjdaily

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BOPPY


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Reviewed: Dec. 28, 2006

It is a good start, used the advice from other reviewers and it turned out really well.

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Krissy V


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