Reviewed: Dec. 19, 2007

This is the first review I've ever wrote and I've been using this site for years. So it just goes to show you how much I love this recipe. It's really good! Wouldn't change a thing.

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richelle

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Reviewed: Dec. 17, 2007

WOW, this is amazing chowder! I have been looking for an easy corn chowder recipe, and this one is delicious! I followed some of the other reviews and used chicken broth instead of water, , two cans of cream corn 1/2 a bag of frozen corn. I left the skin on the potatoes and I added some chopped chicken and garlic. This was a huge hit at the dinner table and if my husband has anything to say about it, this chowder will be made often!

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Amy L.

Cooking Level: Intermediate

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Dec. 17, 2007

PERFECT! I have never had corn chowder before or ever made soup...double score!! Substitutions...used chicken broth for the water, added chopped garlic to the onions, also added scallions..mmmm! One can cream corn 1 can regular corn...Added half-half last and mixed in a little cheddar for color. Thickened with 2 tbsp cornstarch/water......seems like it may be a whole new recipe but its not. Ooooh the husband ate 3 bowls full... kudos to grandma!

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RubyShoez

Cooking Level: Intermediate

Home Town: Canandaigua, New York, USA

Living In: Cypress, Texas, USA

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Reviewed: Dec. 10, 2007

Very yummy and really hit the spot. I did use chicken stock instead of water and a little bit of pepper sauce. I also added a chopped red bell pepper to the onions and potatoes because I had one and decided the added color would be a nice touch.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 30, 2007

Oh, sooooo good! I made it exactly as the recipe says and it was awesome. Have tried various corn chowder recipes before (usually with chicken) and never cared for them, but the bacon was just right! Be sure not to skip the step of lightly browning the potatoes and onions with the bacon and drippings as I think this really develops the flavors. Will probably try it with milk instead of the half-and-half and may possibly try reducing the salt, but otherwise, this is a wonderful recipe. Thanks for sharing!

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ANITALOUISE

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Reviewed: Nov. 27, 2007

I didn't have any 1/2 & 1/2 so I used non-dairy creamer. I made a huge pot and there wasn't a drop left. The soup was too watery so I used a Roux to thicken it up and then got the desired consistency by adding the creamer. My guests said it was the best corn chowder they have ever had. I'll make this again.

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Nick's Nana

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Reviewed: Nov. 26, 2007

The recipe as shown is pretty good. I added garlic powder to it also.

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AMIENICOLE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Plano, Texas, USA

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Reviewed: Nov. 17, 2007

Good Recipe. I used Chicken Broth instead of water. My parents came over for dinner and loved it.

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S. Garrett

Cooking Level: Intermediate

Living In: Fort Smith, Arkansas, USA

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Reviewed: Nov. 14, 2007

I chose to combine all the ingredients minus the half and half into a crock pot. While this was easier to prep, even on high, it took forever to cook. I wasn't that impressed right away, but after leaving it sit in the refrigerator for a day or two, the left overs were great! The flavors really came together and made a wonderful chowder.

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Nov. 13, 2007

Loved it!!! I made this tonight and it was fantastic! I have never made soup before and it turned out great! Even my 3 year old liked it. I made a few changes: I added a clove of garlic with the onions and a little flour for thickness, I used chicken stock instead of water and used 1 can of whole corn and 2 cans of creamed corn. I also added shredded chicken and wild rice. It also could use a little more salt to cut the sweetness of the corn. Next time, I will use 2 cans of whole corn and 1 can of creamed corn. This was a great, easy recipe, thanks!!!***Update I have been making this for a couple months and have found that it is better to cook the bacon in a separate pan and then add it to the potatoes and onions. Otherwise, the browning of the bacon leaves a funny after-taste if the soup is cooked in the same pot.

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csb

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Reviewed: Nov. 4, 2007

The PERFECT crowd pleaser. I made 12 gallons of this chowder and it was a huge hit. I added kernal corn in addition to the creamed corn. Will definately be making this again.

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HotMama

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Reviewed: Oct. 30, 2007

I thought this recipe was very good. I did make a few changes. I kept the potato skins on. I used one large can of Creamed Corn and one large can of Mexicorn (undrained). I also used chicken broth and evaporated milk. I put the evaporated milk in at the start. I could tell that the chowder was not going to be thick so I put 1 Tbsp. of Minute Tapioca into the ingredients as well. This is a trick that I learned many years ago when I purchased my very first crock pot. The tapioca will thicken the chowder as it cooks and there is no mess from mixing flour and water or cornstarch and water. Just be careful not to use to much.

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Littlepammie

Cooking Level: Expert

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Reviewed: Oct. 20, 2007

I made this for a ladies luncheon and it was a hit! Thw soup is creamy and rich tasting. I don't like bacon so, I used olive oil instead of the drippings. I also replaced 1 c. of the water with 1 c. vegetarian broth. It was easy to make and the recipe was requested several times.

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Jenny

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Reviewed: Oct. 18, 2007

I thought this was good but my boyfriend thought it was GREAT. Id give it 4.5 stars if I could! I think it just had too strong of a bacon flavor for my taste, I'm def. going to make it again and be more careful with the amount of bacon and drippings I use. :) Also, I added some leftover turkey in it which was a very good addition!

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*m*

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Oct. 9, 2007

It was good but not the best ever. I probably would not make this again.

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tribe

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Reviewed: Oct. 3, 2007

Very good and tasty recipe.

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LD

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Reviewed: Sep. 24, 2007

This soup came out great! I used chicken broth instead of water, and 2 cans of creamed corn, & one can of undrained kernel corn. I also sprinkled a little cayenne pepper for some flavor. Next time I will put shredded chicken in it, that would've made it even better!

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Blue

Cooking Level: Intermediate

Living In: Hammonton, New Jersey, USA

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Reviewed: Sep. 14, 2007

I loved it with bacon, but on second time, HAM turned out great too (I substituted butter for the grea-- uh,drippings--) Used chicken bouillon paste instead of salt, whole MILK instead of cream, but added 2-3 Tb. CORNSTARCH mixed with some cold water to thicken. Then--COLBY, not cheddar, cheese as well(4-8 ounces). Cook the milk in the soup, then add the cheese at the end; milk can be heated without fear of curdling like cream. This was well received by our guests, and EASY too!!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Aug. 11, 2007

I have now cooked this five or six times and everytime it comes out perfect. I add the half and half right at the beginning with the water. Also sometimes I add chicken with or without the bacon. My husband adores it to no end.

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