I thought this was delicious! The recipe makes a lot of chowder, which is good if you are feeding a lot of people. I would suggest increasing the amount of curry powder (1/4 tsp for so much really doesn't add enough curry taste in my opinion). But I thought it was great- good taste, thick (not runny), easy, and cheap! It has a lot of sodium, so be sure to drink a lot of water!

Wonderful dish. My whole family enjoyed it and it is great to make and take to someone's home. I fix it for my father and he can eat it with a sandwich for a yummy lunch. I cook the recipe completely as is.

This recipe is great just as given. I don't understand why people alter the recipe and then offer sub-standard ratings.

This is a great recipe. Have already made this 3 times in this past month. I did cut out one of the Can of patato creme as two seemed a little strong. Exchanged it out with a creme of celery.

I only gave this recipe 4 stars because I think it is a good base. I made lots of additions/revisions, plus I halved the recipe... so take that into consideration for amounts used. First, I used yellow potatoes. These have a nice flavor for soups. I chopped the bacon before browning... this makes browning easier. Then, I wanted this to be spicy and flavorful... probably too spicy for most, but I added to the bacon while near the end of browning: 1/2 white onion (diced), 2 garlic cloves (minced), 2 Serrano peppers (seeded & diced), and 2 jalapeno peppers (seeded & diced). I sautéed these with the bacon until all was tender and the bacon browned. I doubled the cream of potato soup rather than also adding cream of mushroom. I doubled the amount of corn and used Mexican corn instead of plain, and added 1/4 c of heavy cream in addition to 2% milk. I also added coriander, cumin, and oregano to the mixture and eliminated the curry powder. This was truly amazing... one of the best dishes I've ever made!

My husband and 14 year old son finished all of this in one sitting (I had a small bowl) and this makes a lot of chowder. I would substitute another cream of potato for one of the cream of mushrooms, it tasted a little too mushroom-soupy to me but I love the taste of potato so it might just be me. My family didn't seem to mind. I would also cut back on the potatoes. I didn't use all of mine, it would have been too bulky. My husband thought there was too much corn but I didn't. Great, quick chowder!

Made this soup for company and all LOVED it -- didn't add the curry powder and only salt and pepper to taste (i'm sure 1 cup is a typo!) I used 99% Fat free cream of mushroom and 2% milk and it was very good still. Matter of fact many asked for the recipe Also, I used jarred Real Bacon for convenience

This was definitly tasty, but I tweaked it with what I had on hand. First off, I halved it and then I did not use any Cream of Mushroom Soup - just the Creamed Potato. I should have used just 1-10oz can of creamed corn (I used that and a 5oz can of reg. corn - which was too much) because I wanted the soup to have more corn. Then I added extra spicy pepper and salt and pepper to taste - and definitly did not use a full cup! I think this recipe would be good for a slow cooker and it also works well to mash it (good for folks who've just had their wisdom teeth removed and can't chew - which is why I made the recipe).