Reviewed: Feb. 16, 2012

In quebec we call this pate chinois ( shephard's pie ) love this and so do kids. especially with ketchup.

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Reviewer:

meli27

Reviewed: Jan. 31, 2012

I thought this was a fantastic recipe! I'm currently living in a different country and could not find creamed corn in the grocery store, so I substituted by adding extra milk, a teaspoon or so of sugar, and a teaspoon or so of flour. I also doubled the amount of whole kernel corn to make up for the lack of creamed.

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Gingy147

Reviewed: Dec. 18, 2011

Add a can of red kidney beans not drained and salt and pepper it is really good like that

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mommymincey

Reviewed: Dec. 12, 2011

Awesome base, but I added garlic to the beef and the onions and used heavy cream and 1 percent milk. Oh and bacon. It was amazing after that. So easy to make and its an easy recipe that I usually have all the ingredients.

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Reviewer:

tillmommy

Reviewed: Feb. 5, 2011

As other reviewers have said, this is a great base. My revisions: 1 - I used cream instead of milk. I'll probably use half&half next time. Also, I drained the potatoes to get all the water out. It gave it great texture. 2 - I didn't use canned corn. I used corn that I had frozen from last summer. 3 - Salt & Pepper. I added at least a Tablespoon of ground black pepper. 4 - Frank's RedHot! Perfectly blended with these ingredients & gave it a nice kick. Thank you for a good base recipe that is easy to maniuplate to still get a great chowder!

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Reviewer:

3babybeans

Reviewed: Feb. 27, 2010

Super Bland, easy to make, just needs a lot of flavor, would be easier to start with a different base and make stew or soup.

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Reviewer:

StarBeamr

Reviewed: Aug. 10, 2009

Over all I enjoyed this recipe. My 10yr old son and I made it for his 4th grade class we made a few changes, I added 1/2 lb of crisp bacon, I used shoe peg corn. I also added small diced carrots one time and you can also use sausage to make it a sausage corn chowder. I crisped the bacon first then sauteed the onions in the bacon grease.

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Reviewer:

HUTECH

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Canton, Illinois, USA

Living In: Kohler, Wisconsin, USA

Reviewed: Dec. 4, 2008

This recipe had some issues, all of which can be fixed. For flavor, we will try chicken broth to cook the potatoes instead of water. The potatoes did not cook when the recipe doubled - we will try microwave or boiling water. For thickening, we will try flour or cornstarch slurry. Until then, only three stars.

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Reviewer:

Fly by Light

Cooking Level: Intermediate

Reviewed: Mar. 7, 2008

Good with jazz. This was a great base recipe! When preparing it I added a pinch of basil, cinnamon, and nutmeg for the sweet tooth and 1 can green chiles and a pinch of cayenne for spice. For added creamy I used 2 tbsp of sour cream and a half stick of butter. End result: soup to write home about. :)

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