Reviewed: Mar. 24, 2012

Very simple to make...I used water in place of chicken broth to reduce the salt content and it still turned out amazing. I also pre-boiled the 2.5 cups of milk which allowed it to have a more creamy consistency...last tip, I boiled it all together, and then took all but .5 cup of it and blended it up... oh by the way, I didn't put any cream cheese and it was a huge hit!

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Reviewer:

fashionluvr

Reviewed: Mar. 21, 2012

This was good, but it needed more thickening. I also didn't care for the garlic in this. I do like the idea of the green chili pepper though. I think that it would have given it a little zip that it needed. Perhaps even some shredded cheese would have been good too.

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Reviewer:

needlewings

Reviewed: Feb. 22, 2012

I made this as directed, with one exception...I used an immersion blender to purée it at the end. Served with a selection of "toppings" to choose from....cheddar cheese, green chiles, crumbled bacon, hot sauce...it was really good with these additions. It's an excellent base but a bit blah when eaten plain.

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Reviewer:

MollyBrook

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Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

Reviewed: Feb. 2, 2012

Good recipe but it lacks a VERY important ingredient. SOY SAUCE! when my family tasted it without the soy sauce they all gave me death looks!! After I suggested adding soy sauce, everyone was fighting over the very last drop. Great recipe but you HAVE to add some soy sauce at the end.

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Reviewer:

christinemak

Reviewed: Feb. 1, 2012

I was pleasantly surprised with this soup. I wasn't too sure about the cream cheese, having never put cream cheese in a soup before, but in the end, it turned out fabulous! My husband even wanted seconds!

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Reviewer:

brisbink

Cooking Level: Intermediate

Home Town: Redwood City, California, USA

Reviewed: Nov. 15, 2011

Wonderful recipe! My kids loved it. I added a little more onion and gralic as well as toasted bacon bits to sprikle in the middle and add some crunch.

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Reviewer:

SILOUETTE

Reviewed: Oct. 24, 2011

I enjoy that this recipe doesn't rely on canned soups or canned creamed corn, instead it uses a roux, milk and cream cheese for its creamy base. After making as directed (but using frozen corn for the canned), I found the soup still needed a pop of flavor... So taking the submitter's suggestion, I added some chopped jalapeno I had stashed in the freezer. A good basis for a creamy corn soup which could stand up to many other additions / flavors.

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Reviewer:

Nicolette

Reviewed: Sep. 10, 2011

Good but I have made better corn soup/chowders. It needs a kick of something to make it wow. Thanks though!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Jul. 31, 2011

I thought this tasted okay. I was looking for a corn soup or chowder to use some corn I had just cut off some cobs. I did use no sodium broth and fresh corn instead of canned. I am glad I did because, with the added garlic salt, this would have been way too salty. I ended up using corn from 4 cobs for the 2 12oz cans. I subbed 1 Tblsp. of dry parsley for the parsley and it worked fine and just did a pinch or so of black pepper, as I don't really care for it. I tasted it and thought it was missing something and a little too thin. I ended up adding a Tblsp. more of flour, and whisking that in, and chopping up a couple of sprigs of green onion and adding that also. It much improved the taste and texture. I had no bacon like a lot of the other corn soups and chowders tend to use as garnish, etc. but we did sprinkle it with a cheese blend. It was filling tonight and quick for what I had in the house.

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