Reviewed: Nov. 4, 2009

My family loved the recipe. Being from Louisiana, I added Tabasco hot sauce and it was realy good. My husband said it was the best of all the soups i have tried from this site. I am going to try it with shrimp next time.

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Kristy

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Reviewed: Oct. 25, 2009

Very good. I added two medium potatoes and 6 slices of cooked bacon.

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ADOWNING

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Reviewed: Oct. 3, 2009

This was great! I added potatoes to mine. Really creamy and good. :)

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kelpdip

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Reviewed: Oct. 1, 2009

Very tasty chowder. I'd make it again.

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Brandy

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Reviewed: Sep. 2, 2009

this was an alright recipe, i cooked it as is. My rating is before I modified it. After i tasted it, i made some changes, because it was rather bland... i added some cream cheese, garlic salt instead of regular, more corn, made a roux to thicken it up a bit, onion powder - i should have done the onion originally - and more garlic powder, which should have been done in the original mix. I also chopped up a small amount of a jalapeno, maybe 1/4 of one - i have small children who do not tolerate spicy things well... two children (5 & 1) loved it, as did husband, but the 2 yo didn’t like it – then again, he doesn’t like much these days!

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hesch

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Reviewed: Mar. 8, 2009

This recipe is a great starting point. My husband and I omitted the green pepper and added yellow bell pepper along with the red bell pepper. We also added sweet italian sausage and shrimp. Since we doubled the recipe I subsituted one can of condensed milk for 1 cup of milk. We added potatoes also like others had recommended. It turns out to be a great dish!

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Lesley

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Reviewed: Jan. 31, 2009

Wow, simply amazing soup! I liked it better before the cream corn was added, just a personal preference, it seemed to dilute the flavour a bit. I used frozen corn instead of canned.

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kbtvs

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Jan. 30, 2009

We were hosting a soup supper and we needed one vegetarian soup. I found this and gave it a try. It was excellent. Even our non-vegetarian guests liked it. I followed the recipe almost precisely. If I were making it just for us I would probably add some bacon. Most good chowders have bacon but, actually, this was very good without it.

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Rich Greer

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Reviewed: Jan. 26, 2009

This was soo good! I added chopped carrots and potatoes and 2 garlic cloves, also did not drain the can of corn for a little extra liquid since the other reviewers said it was too thick. I didn't have a lot of spice on hand so I used salt and a few hearty shakes of Cholula seasoning - Perfect! I will make again and again!

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luvpbj

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 21, 2008

This was wonderful! Absolutely perfect.

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erikamjohn

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Reviewed: Dec. 10, 2008

AWSOME! I added cubed ham and potatoes. Great to take to work for lunch.

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Kristin

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Reviewed: Dec. 10, 2008

Great starting point recipe. I doubled it (we love leftovers) and added a hefty dash of red pepper flakes (Watkins brand...don't bother with the cheap stuff, the difference is amazing) as well as a huge sprinkle of Watkins pepper (Black Tellicherry Peppercorns, another item I now refuse to live without). I omitted the sherry (who keeps that on hand????), upped the onion (used a whole large onion) and added two cloves minced garlic. Don't drain the niblet corn and add two cans of water as well. Very simple yet filling and nourishing meal--serve with American Biscuits for lunch, add a green salad and you have dinner!

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Carrie V.

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Reviewed: Oct. 23, 2008

This is some serious comfort food. It's a sweet corn chowder, due to the canned corns. I liked the addition of the peppers, as they gave it a nice flavor. But I'd like to try a less sweet chowder next, perhaps with frozen corn and cream or half and half. There was definitely not enough liquid here. I added the liquid from the canned whole kernel corn and also added milk until it was the consistancy that I wanted.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jun. 14, 2008

Excellent. I doubled the recipe and added some chicken stock (1 cup) as it was a little too thick and some white pepper. Didn't have the green bell pepper or the sherry but it was still great without it. Added bacon and cheddar cheese to the top at serving. If you are looking for a simple satisfying corn chowder this is it.

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NIFFER1397

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Reviewed: May 18, 2008

I've made this soup a couple of times before I left a review. I made it as is the first time, waaay to thick but tasted great. The next time I put in the water that came with the can of corn and it was perfect. I also added a teaspoon of chicken broth powder. That really seemed to make it just that much better. Yummm!

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marie56

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Reviewed: Apr. 1, 2008

I doubled this recipe (made 8 servings)-- I made changes based on reviews and what I had in the house. I omitted the sherry, and green pepper. I added a chopped carrot to the onions when I sauted them. As others said, it looked way, way too thick. I used about 1.5 cups 2% milk, and 1.5 cups whole milk-- then after seeing how thick it was I probably added about 3 cups water. For the corn I used 1 fresh corn cob (shaved off the cob, obviously), and a big bag of frozen corn. And only one can of cream corn- that's all I had. Added a tsp. of sugar. When I added the corn to the soup, I also added a cut up potato, and added colby shredded cheese-- but only at the last few minutes. Sounds like a lot of changes, but it really wasn't too different from the original, and it was really good. And by the way- I made this all with my 3 year old helping.. he washed all the vegetables (he spent about 10 minutes on each one :).

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Laura K

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 12, 2008

YUM YUM YUM!!! This was exactly what I was looking for in a corn chowder recipe!! It is delicious! Didn't have any sherry or cayenne and was fine! I increased the recipe to 12 servings and that made a nice, full stock pot.

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CINDYLOU67

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Reviewed: Feb. 12, 2008

This is such a good recipe. I never use the sherry or the parsley, and it turns out wonderful every time. Great with a crusty french bread.

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JNMEJIA

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Reviewed: Jan. 12, 2008

I absolutely love this recipe. I had to make a few changes out of necessity, but they didn't compromise the flavor at all. I didn't have any bell peppers so I used a can of mexi-corn, instead of the canned cream corn I used frozen, I added a chicken boullion cube and about a 1/2 cup of milk (it was a bit too thick without it)..next time I may add some chicken broth, and for the cheese I used half cheddar / half mozzerella. I think the reviewer who suggested pepperjack had the right idea. This recipe is cheap, versatile, and idiot-proof...I highly recommend it!

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 26, 2007

Love, love, love this recipe. Quick and easy to throw together and let simmer away on the stove. I added one stalk of chopped celery, one chopped carrot to the onion and then added a diced potato and a can of mild green chilies with the cans of corn. I also subsituted half the jack cheese for pepper jack for an extra kick. I waited until the last few minutes of cooking to add the cheese though for fear it would burn. Your family will love this recipe and it's perfect on a chilly day!

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