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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Linda

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 20, 2007

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.

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LIANED

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Reviewed: Oct. 13, 2007

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

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 10, 2007

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!

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 29, 2007

The cheese made this great!

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MaLissa and Phillip

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2007

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!

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Feb. 1, 2007

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!

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hawksnestsouth

Cooking Level: Intermediate

Home Town: Rolla, Missouri, USA

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Reviewed: Jan. 24, 2007

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!

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lascmojo

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Reviewed: Jan. 24, 2007

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.

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amethystshells

Cooking Level: Expert

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Reviewed: Jan. 17, 2007

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.

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mrskomplex

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Reviewed: Nov. 12, 2006

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

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MESSYCAOS

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Reviewed: Oct. 16, 2006

Absolutely delicious! I didn't have any canned corn, so I used a small bag of the frozen stuff instead. Great flavor, and the cayanne gives it a subtle heat that everyone in our household loved.

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Elizabeth B.

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Reviewed: Oct. 8, 2006

This recipe gets high marks for simplicity's sake (it was so easy to put together), but I didn't care for it that much. In the end, it tasted like glorified creamed corn to me. I have tried other corn chowder recipes on this site which are better.

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Anichka

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

Living In: Cambridge, Cambridgeshire, England, U.K.

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Reviewed: Sep. 28, 2006

Colorful, easy, cheap, fantastic! This does not miss the bacon (or the fat) so many corn chowders call for. I added depth to the flavor by roasting 1 red bell pepper before adding it to the soup. I left out the other pepper. I substituted crushed red pepper for the cayenne. I also found the soup needed an additional cup of milk to thin it out a bit and a touch more sherry. I added additional parsley, thyme, basil and rosemary from my herb garden to round out the flavors. This is a great recipe to play with. Will keep this on hand for cold, rainy nights. Great with a green salad, warm bread and a white Bordeaux.

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Anne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Winter Park, Florida, USA

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Reviewed: Aug. 21, 2006

delicious and easy! i will definitely be making this again.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 9, 2006

I'm the only vegetarian in my group which means I am always on the hunt for a new recipe that is non-vegetarian friendly. My husband and our friends all loved this recipe. I prefer corn chowder that is thicker, more along the lines of chili. I substituted half and half for the milk and added some corn starch also. It turned out wonderfully. I may try just limitting the amount of milk next time instead. Very filling and the spicy flavor was a pleasant suprise!

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VeggieGal

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Jan. 30, 2006

This is really, really, really good. I could barely wait to eat the leftovers the next day! I used a whole green bell pepper and cheddar instead of monterrey because they were on hand - marvelous. Thank you!

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SUPERJULIEBELLE

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 28, 2006

Great on a cold rainy night. I added about 1 cup more milk than called for because I wanted it to be not as thick as writen. I also added 2 cubed potatoes when I added the corn and 2 jalapeno peppers for an extra kick!

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