The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 17, 2009
Very good!! Just finished making this. I wish I had used less than 1/2 of one packet of chicken bouillon seasoning, it came out a bit salty. I also used heavy cream, a can of tomatoes with green chilies, 2 small stalks of celery, frozen corn instead of cream corn, 2 slices of American cheese sandwich slices, and two small diced up potatoes. A very tasty recipe, and a very forgiving one if you do not have all or the exact ingredients. Next time, I will use less chicken bouillon. If you have small kiddies, test the spicey-ness before throwing items in i.e. hot pepper sauce, green chilies, etc!! Recommend!!
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Hato Rey, San Juan, Puerto Rico

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 8, 2009
This was good, but needed more kick to it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 6, 2009
I've been making this soup over and over again and I LOVE IT!!! Easy to make, always a hit and receives tons of compliments.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 4, 2009
deliscious
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 31, 2009
I used my own homemade chicken stock instead of bouillon, and roasted poblano peppers in place of the canned green chiles. Much better recipe this way, although I appreciate the launching point this recipe provided.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 25, 2009
This is the best soup ever! I either omit chicken bouillon or boil chicken bones in water for the flavor! And to use less processed food, I also use fresh corn instead of creamed style corn, the soup is less dense but fresh corn taste is harder to beat. LOVE LOVE LOVE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 23, 2009
I love this soup! I made it for a soup exchange and everyone loved it. Only thing I change is to double the creamed corn. Serve it with chips and salsa and it's a perfect lunch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 16, 2009
Wonderful! Easy, quick and yummy! I used fat free half & half, a can of tomatoes with onions and pepper, doubled the creamed corn on top of a can of mexican corn which means it has red and green peppers in it, i also substituted chicken stock for the hot water and that's it. Family loved it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 15, 2009
Very flavorful, but not spicy, restuarant-quality soup! I tried to follow the recipe, but made some substitutions based on what I had at home and what looked good at the market. I used boneless skinless thighs, chicken stock and chihuahua cheese. I will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 11, 2009
Very good! Everyone here kept saying "wow, this is good. . ." Definitely a keeper :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 5, 2009
Absolutely fantastic! I got this recipe from a friend and make it all the time, everyone loves THE soup!! Perfect just the way the recipe is!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 26, 2009
Awesome!! I used stock made from leftover rotisserie chicken, picked the meat off of the bones, set aside. Then I cooked diced onion in some butter until translucent, added garlic, and 2 tablespoons flour to make a roux. I added my chicken stock and cumin, and brought it to a boil and simmered some water off of the stock. Then I added a can of creamed corn, corn from 2 leftover ears of corn on the cob, and the chicken and cumin. I did not add cream, tomato or hot sauce. Instead I put in nearly 8 oz of pepper jack cheese at the end, and stirred until melted. Yum! I did not need to add any boullion or additional salt, either. Very yummy for a cool fall day! thank you for this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Sep. 20, 2009
Pretty darn good on a cool rainy evening. I always use soup as an opportunity to infuse more vegetables into my family's diet, so I added diced carrots & potatoes. Instead of using green chilies and diced tomato, I used a can of Rotel which had them both already combined. Fat free half and half makes this soup more healthy and low fat cheese reduces the fat grams even more. I used a combination of creamed corn and whole kernel corn for more texture. Reheats very well and is even more delicious the second or third day!
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Sep. 7, 2009
My family and I loved this tasty bowl of goodness! Quick, easy and filling. Great comfort food. The only change I made was adding an extra can of creamed corn.
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Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 28, 2009
Wow! Awesome soup!!! Very tasty, and very different:) Will make it again for sure!!!! I already passed this recipe to friends and family.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 23, 2009
Very good!!
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Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: Puyallup, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 16, 2009
A huge hit! We just added a little more cumin and hot sauce. Very good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 12, 2009
I added a can of mexi corn and shredded the chicken. I also subbed half and half for heavy cream since that's what I had on hand and I wanted to get rid of it. The chowder tasted pretty good, but it didn't seem very healthy, despite all the veggies I put in there. I also had to add quite a bit of hot sauce to give it some kick. Overall, it was decent. I probably won't make it again anytime soon, though.
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Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 21, 2009
This is my "go-to" soup recipe every fall. I add frozen corn and red peppers rather than tomatoes. Everyone loves it and asks for recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 12, 2009
I propose the name of this soup be changed to "miracle soup from god." Instead of monterey jack I used pepperjack and added an extra can of corn. this is the best soup I have ever tasted and corn chowder is my favorite soup. This is now my number one favorite recipe that I will share with as many people that will listen
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