Reviewer:

Reviewed: Mar. 27, 2011

I loved it. I added about two cups of potatoes because I love them in chowder, more carrots, thyme, garlic powder and a dash of dill instead of nutmeg. And used 1 can of evaporated milk instead of the other two because that is what I had. Had to cook longer because of the potatoes and extra carrots but other than that followed the cooking directions. The extra creamed corn gives it a nice sweetness. It was great.

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3 users found this review helpful

Reviewer:

Jess

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Nov. 15, 2010

This is a great recipe for corn chowder. I really feel that the nutmeg is a necessary ingredient, it works really well in it. Though, I probably used a little less than the recipe called for. I left out the celery and used all milk instead of half-and-half (I just cooked it down a bit). I think this recipe would be even better with a little diced potato and more carrot. Also, don't be stingy with the black pepper.

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Reviewer:

priya

Reviewed: Nov. 9, 2010

I love this soup sooo much! I have been a vegetarian for roughly two years now. this soup is yummmy! I left out the onions due to the price, also left out the nutmeg. I added potatoes, and the next round of soup ill be adding sweet potatoes. Can't wait to get it cooking. it was easy enough to make and it for sure a keeper!

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Reviewer:

cupcakedd

Reviewed: Jul. 31, 2010

Just tried this recipe for a large gathering of family and friends. Doubled the recipe to feed everyone, and it was a big hit! Should have added some potatoes to thicken it, as others have suggested. Everyone loved it, and some had three bowls! Would have added some red pepper flakes for zing if just for me, but kept it mild to suit group.

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Reviewer:

cargosmith

Reviewed: Mar. 11, 2010

I added three small potatoes, diced, and cooked them in the broth (needed an extra cup or so of broth). When the potatoes were soft, I used my hand blender to blend them up, which made for a thicker, creamier soup. I also thought it needed a couple of teaspoons of salt (probably partly b/c of the potatoes).

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4 users found this review helpful

Reviewer:

annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 8, 2010

This has become a favorite recipe of mine over the past couple of years, and comes out delicious if you follow the recipe as is (Don't leave out the nutmeg!). But I've made the following changes to make it even more amazing (and healthier): I double the onion, celery, and carrot, and I add one diced zucchini and a diced summer squash. I cook these in half the amount of butter along with the onion and celery. Sometimes I add potato or steamed broccoli when I'm adding the carrots and corn. Instead of using half-and-half, I use evaporated skim milk to cut out some fat. Everyone always raves about this chowder!!

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Reviewer:

eLLie

Cooking Level: Intermediate

Reviewed: Jan. 6, 2010

Great chowder. I read the reviews before making this and omitted the nutmeg as recommended by others. Did not use creamed corn, used 2 cans of whole kernal corn drained instead. I also added some minced garlic (little less than a tsp) when cooking the onions in the butter. Also, I'm not too fond of celery so I left that out completely. I added potatoes, red pepper and a small can of hot chili peppers for some spicy. Finally, I didn't have skim milk so I used 2% and it turned out just perfect.

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10 users found this review helpful