Reviewed: Sep. 13, 2011

Just made this now and my husband and I love it! The only thing I added was chopped celery sauteed with the onions for extra flavor and color! Perfect for today's chilly weather! Thanks for sharing!

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Reviewer:

Mishelly

Reviewed: Jun. 26, 2011

This corn chowder is awesome!!! Just make sure you don't add too much water that way the soup is thick! Although i would recommend using chicken broth instead of water,its better, more flavorful!

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Reviewer:

melissa

Reviewed: Dec. 18, 2010

Too thin, and lacked flavor. I doubled the amount of potatoes, and then whipped about 3 cups of the potatoes with milk in blender. Added this to the soup to thicken it. I added shredded jack and cheddar cheese, and then added milk until I got the consistency I wanted. Also doubled bacon so we had enough to garnish soup. Added salt and pepper to flavor, and this became a true winner.

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Reviewer:

nancypants

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Mar. 8, 2010

This was great! I adapted a few things because of not having all of the ingredients. We used just whole milk instead of canned, and cheddar cheese rather than processed cheese. It was a hit with the whole family!

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Reviewer:

tbird

Reviewed: Jan. 28, 2010

Super good, craved corn chowder when I was pregnant... The best I've ever had! Thank you!

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Reviewer:

Mamas Soup Kitchen

Reviewed: Jan. 1, 2010

Excellent and easy recipe. Probably will make the recipe with half/half next time. Seasonings as specified are spot on. Thanks.

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Reviewer:

avilliers

Reviewed: Dec. 25, 2009

Did not like. I ended up adding a lot more cheese, salt and cream. Very bland. Maybe next time drain the potatoes and substitute that liquid for milk or cream instead of just adding the other ingredients to the potato water it was boiled in. I had to add a lot to make it taste good.

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Reviewer:

cuteacher22

Reviewed: Dec. 8, 2009

I made this for my family and put it in the crock pot for a couple hours. It was great. I added more bacon because we all love it and it was perfect!

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Reviewer:

EMMA.G

Reviewed: Nov. 20, 2009

Pretty good! I didn't have a scale to weigh 3 pounds of potatoes. I only had a 5 pound bag of red potatoes so I just used a little less than the whole bag. Plus, I read some comments about the broth being watery, which I did not want. So I figured if I diced some of the potatoes smaller and then boil/simmer them a little longer, they would break away and thicken the broth...which they did! I didn't bother peeling them either. I put a little chicken broth in with the water which was probably of waste. I used cheese whiz which is all I had. Either that, or sliced American cheese. So I went with the whiz. And I added the extra can of corn like some suggested. I also used a whole pack of bacon because there's never too much bacon. I didn't add very much salt, but a Lot of black pepper and a little garlic powder. And I let it all simmer for about 35 minutes or so to really give the broth a chance to thicken. It's not terribly thick, but far from watery. It's perfect. It seems to get better with every spoonful! I can tell this is going to be a GREAT left over. Excellent recipe! Next time I'm going to try it with some of the better cheeses that others have suggested and get a better handle on how much potatoes I use.

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Reviewer:

Nikki Licore

Reviewed: Nov. 17, 2009

Made this tonight for dinner. It was great! I discovered I was out of evaporated milk so I subbed 2%. Also, I added the kernels of 2 fresh ears of corn - I just happened to have them. Delicious!

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