Reviewed: Nov. 2, 2009

I made a couple of changes. Used bacon instead of ham, used whole milk, used canned corn, and thickened with corn starch. It was so good - EXACTLY what I was looking for!

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Tapring

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

Very good. I didn't have ham so it was missing that salty ham flavor but I used half and half instead of skim milk to make up for the flavor and make it richer. I also omitted the thyme as we don't care for it. Will try with ham as recommended next time!

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megin480

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Reviewed: Feb. 16, 2009

Really yummy. Next time I will make sure I use the full amount of corn called for.

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Susan

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Reviewed: Dec. 13, 2008

i put old bay seafood seasoning in place of the thyme. very good.

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lendypendleton

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Reviewed: Nov. 9, 2008

was really good and easy to instead of flour i used creamy peanut butter adding 2 tsb at a time untill i got the thickness i desired and it gave it alittle ZING to it(little sweet taste noticable but good)

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becca26

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Reviewed: Nov. 26, 2007

We love this soup! I make it all the time. We half it for our family of 4 or do the regular recipe if we are having company.

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andrea

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Reviewed: Nov. 2, 2007

The chowder is simmering on the stove this minute!! I omitted the ham, forgot the onion, added some carrot, used rotisserie chicken to save some time, added a tablespoon or two of chicken "better than boullion" to season it up, and used potato flakes to thicken it up.(maybe 2 or 3 tablespoons) Right now I'm contemplating adding any milk...tastes good as it is! Good recipe!

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foodzbb

Cooking Level: Expert

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Reviewed: Aug. 12, 2007

Easy and tastes good on a cool day! Also great for using up misc. veggies from the fridge.

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rhiannonrh

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Reviewed: Jun. 27, 2007

Way, way too much thyme. It actually ruined the whole pot. Otherwise, it probably would have been ok.

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MOMX3BELLS

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Reviewed: Jun. 12, 2007

Very flavorful, full bodied, could serve as a dinner. Will definitely make again, enjoy

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Checkers

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Reviewed: Feb. 9, 2007

This was really good. The only change I made was using rosemary (my new favorite) instead of thyme. It turned out great....thanks Cheryl.

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Feb. 5, 2007

A perfect chowder when it's 25 degrees outside. I was out of celery so I used cream of celery soup, didn't use water - used chicken broth instead. Added rosemary and a dash of sage and used half & half instead of lowfat milk. Thickened it with cornstarch but just enough to give it a little thickness. Stick to the ribs good!

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CMac

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Reviewed: Jan. 29, 2007

This recipe was yummy, I used creamed corn instead of regular corn for a thickener instead of potatoes. I also used fat free carnation milk for creamier taste....added extra spices and used the garlic and herb chicken broth...but very yummy and healthy!! :)

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stargazgal

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Reviewed: Jan. 22, 2007

Good basic recipe to build off of and change to your taste. Skipped the bacon(dieting) Used broth in place of the water and used 1% milk and cornstarch instead of the flour. Used less corn, Really thick soup, not much broth but had good flavor and hubby enjoyed it.

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V. Strickler

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Reviewed: Jan. 17, 2007

My husband made this soup first - shortly after we were married. He used already cooked chopped chicken from the freezer and frozen corn. Since then, I've made it the same way and he's requested it often. It's simple and doesn't require anything unusual. You can substitute bacon for the ham. A keeper!

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RACHELABIGAIL

Cooking Level: Expert

Home Town: Meadowview, Virginia, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Dec. 26, 2006

I love this recipe on a cold winter day. Great lowfat dish that is hearty and filling.

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CHOCOLATEPINKBUTTERFLY

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Reviewed: Aug. 26, 2006

Used heavy cream instead of skim. Also used celery seed instead of the celery. This was O.K. but I really was expecting a bit more.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 10, 2006

Very good, will make again. I used 2% based on other comments, it came out fine. Not as thick as a cream-based soup (versus broth-based), but still a keeper.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Jul. 6, 2006

I made this wonderful dish and impressed the whole family!

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HabaaZ

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Reviewed: Jan. 14, 2006

I used all ham, Black Forest to be exact, instead of a mix of chicken and ham, but the main shortfall of this recipe is, it's bland. You'll need copious amounts of fresh ground salt, pepper, and perhaps some garlic salt to get it tasting right. I'd also suggest you use 2% milk for more richness with only a small increase in fat. If you go the crock pot route, this is an all day affair; it takes a long time to get the spuds cooked even cubed in relatively small pieces.

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opdsgt

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Corn and Chicken Chowder

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