LOVED IT LOVED IT.... I used table cream instead of heavy cream and next time I will probably just use more milk to cut down calories (I don't think it will affect the taste too much) Also, I didn't have enough corn so I filled in the remainder with some frozen mixed veggies and in the process added more greens to the meal. Never hurts! Also, I added a little bit of Louisiana Gold hot sauce to the mix and when we served it we put tabasco in too. Really gave it a great kick. We'll be making this often for sure!

I love this, my friends love this, and my family loves this........I use kielbasa and smoked sausage and brown it in the skillet first.... I also add a little cumin and fresh cilantro

I made this recipe almost exactly and it was delicious. It was a little sweet from the corns and onions, but I threw in a handful of cheddar cheese and that cut into the sweetness a little bit. Also, like the prior person suggested, I used a whole package of keilbasa (16 oz.). What I didn't know and understand until I actually sliced up the kielbasa was that it was already cooked - I was expected more of an Italian sausage consistency, but it was firm. It made it a lot easier! Great hearty chowder that my 3 and 5 year old gobbled up!

Good flavor, but I made some minor changes. I used a can of cream corn and half a bag of frozen whole kernel corn. Also skipped the red peppers because I didn't have any. The sauce was kinda thin. I din't have cornstarch so I added some flour to thicken it up a little. Was fairly easy and quick. I will be making this again!

I had hoped that this chowder would be a unique fun experience. But instead it was a bland experience. Even with the addition of onion, garlic, cumin, and peppers. This was very bland.

Excellent! I had to do a lot of substitutes, and I held the potatoes so I could pour the soup over crisp tater tots, used only 1 1/4 cup of broth, black pepper, 1 can of corn with 1 can of creamstyle corn, 2/3 cup of milk and no cream, and smoked turkey kielbasa. I read the reviews and added corn starch and bits of cheddar and jack.

My family loved this. The only changes I made were that I used a spicy sausage, and left out the peppers (there were peppers in the sausage). I made it early in the morning, put it in the fridge, and then reheated it for dinner. The flavors blended wonderfully. I will definitely make this one again.

This is very good!!!! I used smoked sausage and added some celery and it turned out great!! I will be making it again:)

I'm giving this 5 stars because my husband absolutely loved it. I thought it was pretty good. Very easy to make. I used frozen corn and 8 oz. kielbasa. Next time I will add some additional seasoning to give it more flavor.

This chowder was a tasty change from the usual potato soup I make. I am planning on making this soup again, although I will probably add the green pepper later in the cooking stage to prevent it from overcooking and losing its nice green coloring.

Our grocery store didn't have good green bell pepper so I substituted poblano and I also added some asadero cheese and a little cornstarch to make the broth thicker. Turned out amazing. This is a great soup!

This was very easy and it tasted great! The whole family loved it! I did add 1 can of cream corn and an extra cup of chicken broth.

This corn chowder is delicious. My family makes me cook it once a week.

There are very few things I make that my husband and I can eat daily without complaint. I'm happy to say this is now part of that elite group! This is fantastic. I do alter the recipe a bit and add 3/4 cup each medium cheddar and pepper jack shredded cheeses to the soup to give it a little more kick. We use turkey sausage instead of the traditional type to make it a little bit better for us (the cream sort of negates that). I also add broccoli, peas and carrots as well. It makes for a yummy, hearty meal and the leftovers never last long around here! Thanks, Gail, for a fantastic recipe :)

I love this soup! I just made a double batch of this soup as well as the Newport Clamp Chowder I found on this site and both received rave reviews from my family. We were out camping and I didn't have a way to puree some of the corn so I just put all the corn in whole. It worked just fine. I had read a review that said they thought the 4oz of kielbasa was a typo and that is should be 14oz. I agree. I used 28oz for my double batch and it was a good amount. Will be making this again probably very soon.

The whole family loved this!!! I stuck to the basic recipe, with just a couple changes. I didn't have any green bell peppers in the fridge, so I substituted a poblano pepper. The slightly spicy flavor of the poblano mixed nicely with the cumin, corn, and garlic. I also used frozen diced hash brown potatoes instead of the red potatoes to save some prep/cooking time (something I do with most recipes that call for potatoes). The biggest change I made, though, was substituting evaporated skim milk instead of the milk and cream so that it's much lower in fat. It was still thick and creamy, thanks to the pureed corn. Oh, and (recipe author, please correct me if I'm wrong), I think there was a typo on the amount of sausage--I think it's supposed to be 14 oz, not 4 oz. The packs of kielbasa from the store only come in 14 oz packs, so 4 oz would be just a tiny bit. I used the whole 14 oz and it seemed to be the perfect amount of sausage for the recipe.

The whole family loved this. There are also a million substitutions that you could make. This recipe will be put into the monthly rotation.