Reviewed: May 31, 2008

Delicious! I became a big fan of corn chowder when I was living in Boston and this really satisfied my cravings. I didn't follow the directions precisely, but who does that anyway? I hate onions so I used some homegrown carrots instead, frying them quickly in the bacon grease. I halved the recipe, using a can of creamed corn and a can of niblets. I also followed another reviewers advice and undercooked the unmashed potatoes. Then I let the soup simmer until the potatoes were fully cooked. I really like it as is, but I do wonder if it might be better with a bit of cayenne pepper. I might try that next time, along with more carrots or green beans or peas. Anyway, YUMMY!!!

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Shirley


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Reviewed: May 22, 2008

I add extra corn and use chicken broth for 1/3 of the milk. I've made it in 1/2 and even 1/4 batches. SO easy and good!

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KrisLee


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Reviewed: May 21, 2008

This is a family favorite recipe in our home! So good in the winter time with some hot bicuits! I don't change a thing on it.

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melhuffines


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Reviewed: Apr. 28, 2008

Excellent flavor...time consuming but good and it makes way too much....would cut in half unless you have 10-12 people to feed.

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Sherlyn

	Cooking Level: Expert Living In: Topeka, Kansas, USA
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Reviewed: Dec. 27, 2007

Huge hit for my family during Christmas. My husband went back for seconds, and the pot was completely empty! So easy to make, but I did add an extra 2 tablespoons of corn starch for extra thickness. Great!!!

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SHAUNDENTON

	Cooking Level: Intermediate Home Town: Wilmington, North Carolina, USA Living In: Smithton, Illinois, USA
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Reviewed: Oct. 23, 2007

I'm not a big corn chowder fan so I'm probably not the best judge. It was easy to make, it just lacked some pizazz I thought. We added some fresh fire roasted chilis to it, but it still seemed kind of bland.

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KEWL_GRL

	Cooking Level: Expert
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Reviewed: Jul. 2, 2007

Did not have a ton of flavor. I thought it would have more bacon taste. I used only 2 cans of creamed corn & 3 ears of fresh corn (cut from the cob). I would only use 1 can of creamed corn next time- it was to sweet. It was ok, but I think that I may try a different recipe next time.

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sciencebaer


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Reviewed: Jun. 4, 2007

Wow, what a great recipe! My boyfriend requested corn chowder for his birhtday dinner and I haven't really made chowder before. Made a few adjustments, substituted two cups of milke for chicken broth, added three ears of fresh corn, two cans of creamed corn and two cans of corn niblets(What can I say, my man enjoys corn!) a little more potatoes. It is all how you like your chowder but the base recipe is great. I also sauteed freshly shucked clams in butter and added them to the end to make clam/corn chowder!!!

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BABYGIRL30S

	Cooking Level: Intermediate Home Town: Worcester, Massachusetts, USA
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Reviewed: Mar. 27, 2007

I too did some tweaking. I used 2 cans creamed corn and 1 can whole kernel. Used 1 c. chicken stock, 2 c. 2% milk, and the rest 1/2 and 1/2. I did have to add more salt and pepper to it than called for. Just keep tasting. It did thicken after letting it simmer awhile. Made this for the senior's soup and sandwich get together. Thankfully I did have some left to bring home and enjoy the next day. (There were 4 other soups).

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SHARYN MCDONALD


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Reviewed: Mar. 18, 2007

I loved this, very thick and hearty, ate leftovers for a couple days.

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Mia


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Reviewed: Mar. 4, 2007

LOVED this recipe! I think next time I might try it with sausage in it.

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DIMOCKPS


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Reviewed: Feb. 11, 2007

I love corn chowder and this is great!!! I use cubed ham to make it a filling meal.

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Netta Lou

	Cooking Level: Intermediate Living In: Salem, Massachusetts, USA
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Reviewed: Feb. 3, 2007

My boyfriend asked me to make a potato and corn chowder and after reading all of the recipes on this site I decided this looked the best. I did make a few minor adjustments though. I cooked the potatoes in chicken broth to give them more flavour. I also drained my bacon and only used a couple of tablespoons of the grease to cook the onion in. In an effort to cut back on the calories, I used the liquid that was left from the potatoes in place of 2 cups of the milk. (I also used 1% milk). Instead of creamed corn I used niblets, but I might use a combination of the two next time. I chose to keep the bacon on the side and add it to each individual bowl of soup so that it didn't get soggy. This turned out to be really good soup. It wasn't the thick rich soup I remember from my childhood but I'm sure it was much better for me.

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Valerie

	Cooking Level: Expert Home Town: Chetwynd, British Columbia, Canada Living In: Harrisville, New Hampshire, USA
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Reviewed: Dec. 28, 2006

I made this for Christmas Eve dinner - everyone loved it! I used ham instead of bacon, cooked the potatoes in the microwave to save time (in a casserole with water), used 2 cans whole kernal corn and 1 cream style, substituted half/half for half of the milk and as someone else suggested I added cayenne pepper - I fully believe that the cayenne is what made this the best! It added soo much flavor without being too spicy. I also did not mash part of the potatoes but instead used instant potatoes to thicken. This is a trick I've used for a long time with my regular potato soup recipe. This is a winner!

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Michele


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Reviewed: Dec. 26, 2006

This soup was a big hit at our Chirstmas Eve dinner. Everyone wanted the recipe. Delicious!

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Glenda


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Reviewed: Dec. 16, 2006

I was really in the mood for corn chowder and this really hit the spot. I was in a little rush so I used frozen hash browns instead of peeling potatoes. This made A LOT of chowder but it kept really well and tasted just as good when I heated it up as it did when I first made it.

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JWORTH

	Cooking Level: Intermediate
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Reviewed: Dec. 6, 2006

I had this saved in my recipe box and eagerly waited for the winter months to arrive. I took the suggestions of others and made it with part chicken broth and part skim milk. It was unappetizing. My suggestion would be, if you try this recipe, stick to the original - perhaps it is better. Thanks, but no thanks.

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dublinireland05

	Cooking Level: Expert Home Town: Boston, Massachusetts, USA
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Reviewed: Nov. 9, 2006

I made this last night. It was delicious! My family really enjoyed it. It was cold and rainy outside and just perfect! I used skim milk for the milk and I added a can of whole kernel corn. I was kind of in a hurry so I used a bag of southern style hash browns instead of peeling and cutting up potatoes. It turned out GREAT!!! I will definitely make this again! YUM! Thanks for the recipe!

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Andrea R.


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Reviewed: Nov. 7, 2006

Great for a blustery fall evening!

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Kim D.


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Reviewed: Oct. 30, 2006

Perfect Halloween dinner and you can make it the day ahead! I changed the 4 cups of milk to 2 cans of chicken broth and a quart of half and half. I also changed the corn to one can of cream of corn and one small package of frozen corn. Excellent soup.

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Janevieve


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