Reviewed: Oct. 30, 2009

This is a fast and easy chowder, just what I was looking for. I made it exactly as written. Rich and creamy with a smoky flavor from the bacon, great balance. I was a little nervous about cooking a cream based soup for 25 minutes or more, but it was fine. I watched and stirred pretty carefully until it came to a boil then reduced the heat as low as possible. I cooked it covered for 5-10 minutes but the lid kept it boiling too vigorously so I cooked it the rest of the time without a lid.

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crazylazycook

Cooking Level: Expert

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Reviewed: Sep. 24, 2009

I needed to double the recipe for my family. When I started cooking there were so many reasons to go wrong. First I didn't have an onion, then I had only one potato. I finally used 2 TBSP onion powder, the one onion, 1 1/2 cups potato flakes. I added a stalk of celery to try and get the chunk that I was missing. I used frozen corn instead of frozen and only one can of cheddar cheese soup (remember I was doubling the recipe) but I didn't have another can of condensed soup. Believe it or not, with all the substitutions, it turned out good enough for my husband to have seconds (and he doesn't do that unless he likes it). All in all a success even with all my substitutions.

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wife of taxman

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Reviewed: Jun. 27, 2009

a good base recipe,needed a little tweaking

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feedthecrowd

Cooking Level: Professional

Home Town: Plymouth, Massachusetts, USA

Living In: Punta Gorda, Florida, USA

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Reviewed: Jun. 3, 2009

This was wonderful! I did add the cream corn but i also added about 1 cup of frozen to add just a bit more color and the fact that I love corn! Other than that this recipe was great! Will make again and again! Thank you for sharing this recipe!

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mamascooking

Cooking Level: Expert

Home Town: Bennington, Kansas, USA

Living In: Kingston Springs, Tennessee, USA

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Reviewed: Apr. 30, 2009

I did tweak this just a bit, but I have to say, I was shocked at how good it was! I used bacon drippings instead of actual pieces of bacon - not a big fan of bacon chunks - and that added a nice flavor, but I think it would have been fine without it. I also forgot to buy creamed corn so I made my own by cooking 10 oz of corn in 1 cup of milk, adding 1 tbsp. sugar, 1 tsp salt and pepper to taste; brought to a boil and then added a paste made of 1 tbsp. butter, 1 tbsp. flour and a little milk, then continued cooking until thick. I have to say, next time I'll try it the canned way just to see, but doing the corn this way was very tasty and not that much more time-consuming. It eliminated the need for additional corn that many reviewers talked about, and gave the soup a really deep corn flavor. I used the condensed potato soup - now if only there were a homemade swap for that one that was as easy as the creamed corn!

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ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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Reviewed: Feb. 19, 2009

Delicious!! Even my 3 year old loved it. I did not add any salt as I figured there was enough from the can of mushroom soup and bacon.

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Denise

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Reviewed: Nov. 29, 2008

This was such a simple recipe and my husband loved it! That's saying a TON because he is very picky! I followed the recipe exactly, and it was even better the next day! This will be my new corn chowder recipe! **Update** 12/22/08 Made this again and it was still tasty, although I think I would wait to put the bacon in until right before serving. It was soggy!

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MISSAMIANN

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Reviewed: Nov. 7, 2008

this turned out really well :) i did have to substitute a bit, which i rarely do. started w/maple bacon and browned it w/onion. only had 1 can cream of mushroom soup - no creamed corn :( so, i added mushroom soup and can of regular corn w/a little half and half and extra milk. used skim milk and it turned out great. also added a bit of chicken broth and minced garlic. didn't have potatoes - of course - so i cooked egg noodles in the soup. pasta starch helped to thicken the soup. lastly added shredded poached chicken thighs at the end... and a pinch or two of sugar :) i never make this many modifications, but it was raining, i wanted soup and didn't feel like going to the store... very lazy. in any event, it just goes to show how versitile this recipe is :) DH looooved the flavor. Will make again!

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jayne

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

I made this chowder for a bible study we had. everyone loved it...BIG HIT

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Born again christian

Cooking Level: Intermediate

Home Town: Cape Cod, Massachusetts, USA

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Reviewed: Oct. 29, 2008

This was a good, easy recipe. I would have given it 5 stars, it tasted really good, but it ended up being more like potato soup than corn chowder. I added about 1 1/2 cups sharp cheddar cheese to make it cheesy. Next time I will add a can, or even two, of corn to make it more like corn chowder.

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Jessicca

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Oct. 27, 2008

so easy. always great.

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jennieg11

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Reviewed: Oct. 22, 2008

Wonderful! I took some of the review advise and used 1 can of whole corn & 1 cream corn. For the soup 1 cream of potato & 1 cheddar cheese. Since I was doubling,instead of using all "6" cups liquid as milk, I used 3 cups chicken broth. A thickening trick I use on my potato soup is to sprinkle in real potato flakes (1/4 - 1/2 cup) this makes it velvetey smooth. I will make this soup again. Thank You.

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crazymimi

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Reviewed: Oct. 12, 2008

Tasty and easy! I used cream of celery and one cup of water instead of one of the cups of milk to try to reduce the calories a bit. We loved it!

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Brandy

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Reviewed: Aug. 28, 2008

Very tasty, easy recipe. Only change I made was using kernal corn instead of cream-style. Had corn from our farmer's market I wanted to use. Highly recommend.

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LUCYFIZZ

Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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Reviewed: Aug. 20, 2008

I thought this corn chowder was good, but not great. Definitely not the restaurant quality I was looking for. It is a good basic recipe that could use some tweaking to give it what it's missing. Next time I'll experiment with different seasonings to make it more flavorful.

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Rachel

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 15, 2008

Very easy and yummy! A perfect busy evening meal! I only did 2 1/2 cups of milk, and I added a bag of frozen corn to make it a bit thicker.

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Koreagirl

Cooking Level: Beginning

Home Town: Salt Lake City, Utah, USA

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Reviewed: Mar. 31, 2008

This recipe is super simple and tastes amazing....I did substitute a can of cream of celery for the mushroom, however noone had a clue. Tastes like it took hours to make!! Oh, and it's even better then next day and the the next day!

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Adrienne

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Feb. 5, 2008

This is a really good tasting corn chowder. I made like the recipe but did add a can of whole kernel corn and a finely chopped carrot. My husband who really is not a fan of corn chowder really enjoyed this basic recipe.I will make again and again, Thanks for the recipe.

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Donajo

Cooking Level: Expert

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Reviewed: Nov. 19, 2007

This recipe is so quck and easy we were so surprised how yummy it came out. Everytme we use ths recipe we try something different such as usng cream corn, heavy cream, sweet onons, maple flavored bacon, red potatoes...Delicious! This recipe will not disappoint

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BTJP

Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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Reviewed: Oct. 27, 2007

I am not that great of a cook and my family thought that I over done myself. We all loved it!! I did use cream of potatoe soup instead of mushroom. Me and my family say, Thanks for the recipe.

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samantha

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Easy Corn Chowder I

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