Reviewed: Feb. 23, 2003

This was a very pretty corn chowder. I added a can of creamed corn to it, as other reviewers suggested. I will definitely make it again, but will probably add diced potatoes and double the red pepper.

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LCOINER

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Reviewed: Jan. 23, 2003

I served this recipe to a gathering of people of mixed ages....everybody loved...there wasn't a drop that went to waste. Great recipe! Will definitely make this one on a regular basis. Thanks.

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R. B. Miller

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Reviewed: Jan. 21, 2003

All my guests loved this soup. I used flavored potato flakes (roasted garlic). I thought it was a little spicy, so I added more veggies, milk and half n' half. I will make this again.

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camdanmom

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2003

A great, easy and healthy meal!!

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CookingGreg

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Reviewed: Nov. 23, 2002

This soup is a keeper! I increased it to 16 servings and it worked for my soup group. Everyone loved it! Very tasty - quick to put together. Thanks again for a great recipe.

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JOEY53

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Reviewed: Oct. 28, 2002

This soup is so good and looks so pretty with different colored peppers and corn. I make it for Thanksgiving every year.

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KERANI

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Reviewed: Oct. 20, 2002

An easy tasty recipe. I was worried about the potato flakes tasting "artificial", but the spicy seasonings hold the flavor together

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bgirldeb

Cooking Level: Intermediate

Home Town: Berea, Ohio, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Jul. 10, 2002

If you like thicker chowders, you may want to add more potato flakes. Otherwise, its a great recipe!

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KCHRISTO

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Reviewed: Mar. 12, 2002

Delicious! We enjoyed it and it was better the next day! Yummy with corn bread.

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BRAC

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Reviewed: Dec. 28, 2001

I made this as a starter for Thanksgiving dinner this year. Everyone loved it. My husband has been begging me to make it again. The only thing I did different was to use canned carrots instead of fresh. It cooked a little faster that way. This is a keeper for us. It was delicious.

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BuckeyeBrown

Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Sep. 12, 2001

Yummy!! We really liked this soup. We didn't have any cheese, so we didn't use it, and we replaced the half and half with non fat plain yogurt. Still tasted great, and without all the calories and fat!

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CHERYL RUD

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Reviewed: Jul. 29, 2001

Delicious and beautiful soup! It was a great hit with my small children. Thank you

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THERSHEP

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Reviewed: Jan. 25, 2001

The chowder turned out great, but the cooking time far exceeded "25 minutes". Perhaps the recipe should call for cutting the carrots smaller to save on cooking time. Overall, the soup was delicious and pretty easy to make.

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ROBIN PREMAN

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Reviewed: Jan. 1, 2001

This is soooo good!

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JenFen

Cooking Level: Intermediate

Home Town: Salem, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Dec. 16, 2000

The recipe was very tasty I just couldnt get it to thicken up

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SWEETPOTATOE25

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Reviewed: Nov. 10, 2000

My husband & I really liked the recipe w/ a few changes. Because we thought it should be a bit thicker, I used 2 - 16 oz. bags of frozen corn, & 1/2 c. more pot. flakes. (I used buds, which work just as well. Next time, I will add 1 can of cream of corn soup as well. Otherwise, delicious & easy.

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