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.

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!

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 :).

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.

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.

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!

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!

The cheese made this great!

For 2 T of flour you definately need more than one cup of milk. I just poured it in until I felt it looked good. I used frozen corn instead of the niblets. But by all acounts good recipe.

added some poblano peppers to it, a jalapeno, and some hot sauce....a dash of heavy cream at the end and call it good...I did use frozen corn and twice as much of it....my kids loved it and it was a hearty lunch

Very delicious, not to mention easy to make. This stuff can serve a crowd, and freezes well for leftovers. Only change I made was omitting the red peppers as personal preference, otherwise I wouldn't change a thing!

This is thick and filling and hearty. Sweet and spicy depending on how much heat you add. I used whole milk, frozen corn instead of the whole kernal canned, and added a dash or two of: cumin, chipotle pepper seasoning, cilantro, and healthy dose of garlic. I did have to add some skim milk to thin it out as it cooked, and then adjust the spices again, so next time I'll just add a cup and a half of milk to start with. Used red/yellow pepper and that made it very pretty. I also added a peeled and diced potato. Yum!

Following others' advice, I used all pepperjack cheese. I found it a little thick, so I added about 12 oz. chicken broth, which gave it a lot more liquid--delicious!

I agree with previous posters who wrote that this recipe is a good "starting point" or base but still needed to be enhanced. I initially found it to be bland... aka a glorified creamed corn soup. But I added various spices to the mixture: cumin, garlic salt, basil, ground pepper, and yes, even a dash of chili (for the extra zing). I also threw in more veggies (e.g. celery, mushrooms), as well as some shrimp. A previous poster suggested adding sour cream before eating the soup. I tried that it was much yummier!

I tripled the recipe, added about 1/2 cup heavy whipping cream (in addition to the milk), a dash of extra sherry, and an extra can of creamed corn. Also, i waited to add the seasonings til i added the corn. It didn't taste good until i added the cream.

I really liked this recipe. Super easy and quick. I changed a few things based on some other reviews and ingredients on hand. I sauteed the onions in bacon fat, I used red onions, I used at least least twice the sherry and I used hot sauce instead of cayenne pepper. Also double the corn and used about three cups of milk. Cheddar instead of Monterey Jack. It seems like I changed a lot, but this was a great base. I also added medium shrimp to the chowder to make it a meal and served it with french bread.

this recipe is similar to the Del Monte corn chowder recipe, I added a large potato, chopped celery instead of peppers... and some extra milk/water since the soup was really thick. Also omitted the cheese since it was already