Reviewed: Nov. 14, 2009

Ok I am revising my review for this. The basic recipe here is good. But it is very, very basic. To me it tasted like bland cream with corn in it. It wasn't smooth or flavourful in anyway. Ok so let's fix it by adding some cubed potatoes, chicken stock and half the cream. Add some garlic and chopped parsley, a dollop of butter to make it smooth and thicken it ever so slightly with corn starch as well. Also substitute the 2 quarts of whipping cream with only 1 quart of it and 1 can of evaporated milk. The way this recipe is written is not tasty at all. It needs something more added. I will give it 2 stars for the basic recipe, but it definitely needs major tweeking.

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PATTISCHOOR

Cooking Level: Expert

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Reviewed: Sep. 20, 2009

WOW this was great. I added potatoes for more substance

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Chrissy

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Reviewed: Feb. 2, 2009

MMMMM... very good! I added lump crabmeat, used can corn, heavy cream and half-and-half. I made this twice so far and it was a hit both times.

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Jul. 12, 2008

This recipe was to bland and used far to much cream. I should have read the reviews so that I knew what else to add. My family gave this chowdah the thumbs down.

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ONEWILDBEE

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Reviewed: Jun. 30, 2008

This is an excellent starting point recipe. I did mostly substitute the heavy cream for 1 fat free half and half, 1 regular half/half and added only about 1/4 cup of the heavy cream just to thicken it a little bit and cut down some on the fat. I also added potatoes to it. Overall this is a great recipe. Everyone raved about it. It is rich and creamy even using mostly the half/half. Taste great after letting it sit over night. Definite keeper. I use all the time

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AMO

Cooking Level: Intermediate

Living In: Holliston, Massachusetts, USA

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Reviewed: Nov. 7, 2007

my parents can be picky when it comes new new foods,But when I made this chowder the whole pot was gone. I revised it a little. I used two cans creamed corn and one can whole in place of the ears.

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jamie.p

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Reviewed: Feb. 21, 2007

so easy and tasty.

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mar211

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Reviewed: Jul. 9, 2005

This is a nice recipe, but I made several changes to intensify the flavor. I added a couple of finely chopped celery ribs, a diced potato, three large squares of instant chicken bouillon, and a little crushed basil. I used half-and-half instead of heavy cream (this dish is WAY rich enough without heavy cream!!) and also cut the cream to ONE quart. I would probably add more corn and vegetables next time to make it more of a thick chowder.

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Happy Cooker

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

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Reviewed: Feb. 7, 2005

so delicious, easy to make, though probably not the healthiest choice with all that cream.

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PRACTICINGJOY

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Oct. 22, 2003

good basic recipe, however i added a pound of fresh crabmeat, used 8 ears of fresh corn, 2 yellow onions and lots of freshly ground pepper. (toasted garlic french bread is mandatory with this dish).

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