Reviewed: Mar. 21, 2013

This is so good. I am so glad I used the Ingredient Search. This is so simple. Made changes using what I had on hand. 1/2 & 1/2 instead of evap milk, frozen whole kernel instead of canned. The recipe didn't specify so I used hot sausage. Added two large carrots and a pinch of red pepper flake. Before serving I melted a cup of shredded white cheddar into the pot. This recipe is super versatile. Enjoy!

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Reviewer:

Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Nov. 25, 2012

use chicken broth instead of water, 1 cup half and half instead of evaporated milk

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Reviewer:

Rachelle K.

Reviewed: Oct. 18, 2012

This was a hit at my house. I substituted diced smoked sausage for the pork sausage and we really liked it. I'm not sure a ground sausage would have been to my liking. I made some home made bread croutons to sprinkle on top. I made this last week and my teenage son is already asking for it again, so it's a winner in my book.

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Reviewer:

Tammy Jean

Cooking Level: Expert

Home Town: Kalispell, Montana, USA

Reviewed: Sep. 12, 2012

We really enjoyed this soup with a couple of changes. I boiled the potatoes in low sodium chicken broth and skipped the salt. Sauteed the onion and a small jalapeno in olive oil before adding jalapeno chipotle CHICKEN sausage. Substituted a cup of mixed veggies (corn, peas, carrots) for the can of sweet corn.

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Reviewer:

crystalcooks

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Grand Junction, Colorado, USA

Reviewed: Apr. 6, 2012

This was good. I'll probably make it again but add more vegetables and find a different meat. The sausage flavor was a little strange.

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Reviewer:

Ashley O.

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Feb. 21, 2012

Very good. I substituted wild rice for the potatoes and it was great.

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Reviewer:

Jean Marie

Reviewed: Jan. 22, 2012

Pretty good, but I think I would like it better with chicken.

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Reviewer:

VARUCADARLING

Cooking Level: Expert

Living In: Glendale Heights, Illinois, USA

Reviewed: Jan. 16, 2012

This was great! I halfed the recipe but still added 1 can of each corn (creamed and whole kernel), then addeded some garlic salt for extra flavor. I think next time I will also boil the potatoes in low sodium chicken broth for more flavor! And I added cheese and green onions on top for garnishing :) So yummy and not expensive to make for a college kid like me!

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Reviewer:

slmller3

Reviewed: Nov. 20, 2011

I added bacon, chives and sour cream to the top and this turned out wonderful! I also added in a 1/2 tsp of garlic. This is a MUST HAVE on a chilly fall day!

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Reviewer:

vabogac88

Living In: Seattle, Washington, USA

Reviewed: Oct. 22, 2011

I was so surprised at how delicious this was. I was skeptical because I had never used evaporated milk before, and I hate creamed corn. That being said, I was in a chowder mood. I tweaked the recipe a little bit, I added half a pound of breakfast sausage and a package of bacon ends, which I fried together, and added to the chowder. In the bacon/sausage grease I fried the onions until they were just beginning to become translucent, so they still had a crunch. Fabulous recipe, my last corn chowder sucked, this one completely redeemed the meal. Thanks!!

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