Reviewed: Nov. 17, 2009

I made this last week and it was a hit!. I used a combination of mexican corn and cream corn. I didn't add the flour. I used 1% milk. I thought it was even better the next day.

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*Karen*

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Reviewed: Nov. 1, 2009

I scaled this up to 5 servings. I'm not sure if the calculator didn't work correctly, but the soup is way too watery even after adding extra flour. Not sure how this got so many good reviews because I think the final product is awful. I have no idea how I'm going to eat a pot of this myself...

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im1dermike

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Reviewed: Oct. 16, 2009

It isn't as thick as I would have imagined, but with a little extra flour, it was alright. I pureed the corn and added it to the soup.

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pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

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Reviewed: Jul. 8, 2009

I used left over corn on the cob from the 4th of July. DELICIOUS! and super easy. Will certainly make again.

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smastra

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Reviewed: Jun. 28, 2009

Easy and delicious! I sauteed some hot turkey Italian sausage with the onions, and added some kale leaves at the end.

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stanfordash

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Reviewed: May 14, 2009

This is a keeper. Didn't follow the recipe to the T, but had to work with the ingredients that I had in the house. It was fantastic.

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silvia

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Reviewed: May 6, 2009

This recipe is so easy and very tasty. I didn't change a thing. Thanks!

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Qut al Butun

Cooking Level: Beginning

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Reviewed: Feb. 20, 2009

This was easy, fast and delish.. I made it for dinner on a cold night here in NY. I also added a can of crabmeat and alittle bit of Tonys seasoning (but I Tonys in everything) Definately a keeper.

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Jessica

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Reviewed: Sep. 24, 2008

I made the recipe it came out great!!! I am not sure how the recipe would come out if you don't drain the corn, but I drained the corn and it was delicious.

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Che

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Reviewed: Aug. 9, 2008

Pretty good considering its so quick to make and doesn't require any special ingredients. I didn't have any parsley, so I left it out and still found the soup to be very good. Will make again!

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A.W.

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Reviewed: Jun. 11, 2008

Made as directed, added diced potatoes.. It's a keeper :) Thank you

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CORKIDECAT

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

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Reviewed: May 9, 2008

I love corn soup so much. This was a wonderful recipe. I always add chopped up tomato, and whatever meat I feel like; whether ham pieces or chicken. Remember with soup you can add almost anything. My mom likes to put potato in it as well.

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Mommy to Leilani

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Reviewed: Apr. 23, 2008

Yummy soup! I made exactly as instructed, velvety smooth and filling. I can see adding some grilled chicken breast to it but it's good for me as is. I made this on a stormy night. :)

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 19, 2008

I agree with others, this is a great base recipe. I will make again, but it needs something....

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mayasmom

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2008

Hubby absolutely love it! I followed the recipe pretty much, except I added an extra can of creamed corn and extra cayenne pepper since we like our dishes a little on the spicy side :)

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Michelle

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Nov. 14, 2007

This was sooo good! I added some leftover shredded chicken breast and sauteed a large carrot and 1 stalk of celery with the onion in a little more margarine. I added the garlic when the veggies started to soften to avoid burning it. Otherwise kept everything the same. I'll be making this one all winter long. Served with crusty rolls. Thanks for sharing!

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MADISONLIBERTY

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Reviewed: Nov. 6, 2007

I give it four stars for being a great base recipe, but thought my version was great, five stars! I started by sauting two very thinly sliced chicken breasts, removed and then proceeded with the recipe. I used 2% milk and two cans of Campbell's chicken broth I added the second one after I saw how it lacked the extra "soupy-ness" I like. It was more like a stew. I did have to thicken it a bit after this with a flour slurry. I also used frozen corn, added diced pimentos and the chicken back in. Next time I'd cut back on the corn. I was very surprised that you could taste the cream cheese, there isn't much in it. Served it with oyster crackers and cheddar cheese.

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BERDISA

Cooking Level: Expert

Home Town: Plantation, Florida, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 29, 2007

I followed the recipe, until the end when I added a couple handfuls of pepper jack and sharp cheese. I was not impressed after testing a spoonful... Added more pepper. Came back to it after almost an hour and it was much better! Thick and flavorful, and slightly golden colored from the cheese. Yum.

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Kendra

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

Great base recipe! Instead of fresh parsley I used a tablespoon of italian seasoning. I also used 2% milk, whipped lite cream cheese, but then at the very end added about 4 oz of shredded jack and cheddar cheeses to thicken it up! Yummy!

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earthluvinmama

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Reviewed: May 1, 2007

Very nice soup...I used whole milk and while you can tell it isn't cream if you put enough flavors in it isn't bad. I also used dried paresley instead of fresh (can't stand the taste of fresh unfortunately).Used frozen white corn instead of canned to cut down on sodium and added my own salt to the mixture. At the end added some cheddar (mild) and melted through because the milkiness alone was not enough flavor for me. I think tabasco, worchestershire, or Old Bay would be nice additions as well. Almost a 5 but not one of the best I've had. EXTREMELY EASY... and anything I don't want to puree is tops with me.

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