Reviewed: Nov. 19, 2009

This recipes is delicious, I reduced the water by a cup as suggested in some reviews. My husband loves it!! I made a batch for my sister & her whole family raved about it & asked for the recipe.

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amberz

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Reviewed: May 17, 2009

I substituted frozen super sweet white corn for the can of corn (still used the can of creamed corn), omitted the ham and mushrooms. It was delicious. I was really proud of myself for making something new. It was really easy and everyone loved it. I had to make a double batch the next day and gave some to a neighbor who asked for the recipe.

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luann

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Reviewed: Feb. 5, 2009

This is very good. I used 3 cups of water and whole milk and it was still a bit runny. I added another can cream of mushroom to thicken back up and make more like chowder. Men like this with the bacon & ham. I think a little spice would be good also.

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marie22

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Reviewed: Jan. 10, 2009

What a great chowder! Easy, quick and delicious. I had leftover spiral-cut honey-glazed ham and frozen silver queen corn from my own garden and wanted to use them both. I used half-and-half instead of milk because I had it and I had no creamed corn. I didn't peel the potatos (Yukon Gold) and it was fine. Recipe says it feeds 12. My wife and I made a meal out of it and polished it off in one dinner and a lunch. I might add some diced green chilies next time for a kick. Don't forget a nice loaf of sourdough to accompany. Perfect on a cold winter night. Thanks!

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Windridge Farm

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Reviewed: Jan. 2, 2009

I am rating this 5 because my husband loved this! He ate it 2 days later because we had leftovers and he is not one to like leftovers. I was pleased to find a recipe he liked so much. I added some butter like another suggested. If you want a thicker consistency don't add as much water as it calls for.

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Terri

Cooking Level: Intermediate

Home Town: Hobart, Oklahoma, USA

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Reviewed: Nov. 16, 2008

With a couple of small changes this was great tasting chowda! I only added 3 cups of water for a little thicker consistency. I added 1/2 stick of real butter (I think this is a must) and 4 or 5 shakes of crushed red pepper to give it a tiny bit of zing. Awesome!

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Chauncey

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Oct. 3, 2008

Yummy!!! I served it with warm crusty bread...delicious. My 10 year old couldn't get enough. Thanks for posting.

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Lisa

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

This was pretty good. I used cream of celery soup as I didn't have mushroom (left out the mushrooms themselves as we don't like them)soup or celery. Used chicken broth instead of water. Sweated the onions and carrots (small dice) in olive oil and small amount of butter then deglazed the pot with the chicken stock. Then added potatoes and let the pot simmer until veggies were tender. Will keep this on hand. Thanks for sharing

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Jan. 23, 2008

Loved this recipe, great comfort food and cold weather food. Even better with a teaspoon of tarragon added.

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Suzanne

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Reviewed: Dec. 27, 2007

This was fantastic. Feeding 11 people, I doubled the recipe and had some green beans and through them in too. It's a good thing I doubled it, everyone came back for 3rd's!! It is a recipe to use again. Thank you Bonnie.

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