Reviewed: Feb. 27, 2012

Cant stop eating it. We added carrots, and a red pepper, other than that followed it to the letter. Threw on some cheese at the end - finished it off perfectly. YUM!

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Reviewer:

jrr

Cooking Level: Intermediate

Reviewed: Feb. 7, 2012

I didn't want the extra carbs from the potatoes so I omitted them. But I did add some diced carrot. Super quick and easy to throw together but the flavor itself was just ok for us. Glad I used 1 % evaportaed milk, it was plenty rich. Used chipotle instead of cayenne. Topped with lime tortilla chips. This would be pretty small portions for 6 people.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

Considering that it's a very simple and fast recipe, it was quite good. I made a few changes: -Instead of cayenne pepper, I added a few dashes of Tabasco and a bit of freshly ground black pepper and it worked very well. -I used 2% evaporated milk and while it may have resulted in less creaminess, it was fine and brought down the fat content a lot. -I left the skins on red potatoes to gain some nutritional value and it did not detract from the texture and enhanced the taste. -I used the whole can of cream corn (14.75 oz.) and also added a bit more potatoes. The soup seemed balanced and kept a good consistency.

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Reviewer:

jenniferseyler

Reviewed: Nov. 11, 2011

This is such a great recipe! I made it twice in one week if that gives you any idea! The only changes I made were that I doubled it, added three tablespoons of chicken boullion powder in place of the salt in the boiling water, and didnt drain afterward. Instead of doubling evaporated milk to two cans, I put in a can and a half since I left in the water that the veggies cooked in. It's so delicious that even my super picky kid loved it. Everyone loved it!

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Reviewer:

TRUEBOO

Home Town: Santa Clarita, California, USA

Reviewed: Apr. 11, 2011

Delicious and harty! I loved this and it made for great left-overs (that I was, conveniently, able to bring to work for lunch). I tweaked it slightly in that I used one can of creamed celery and instead of evaporated milk, I used a couple blops of sour cream. It was creamy and delicious and I can't wait to make more.

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Reviewer:

Pascale C.

Cooking Level: Beginning

Living In: Seattle, Washington, USA

Reviewed: Feb. 6, 2011

Very good Chowder, and it freezes well too.

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Reviewer:

TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Grande Prairie, Alberta, Canada

Reviewed: Feb. 2, 2011

I could have sworn I had a can of cream-style corn in my pantry, but it was no where to be found. So I ended up using some of my frozen cream-style corn I had put up this summer. It probably made the soup even better. I also used fat-free half and half because it's what I had. I added some white pepper. I liked this soup and will definitely make it again.

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