Reviewed: Nov. 16, 2008

Perfect

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lainaw

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Reviewed: Nov. 12, 2008

LOVED IT! So easy and quick to make. Perfect for a cool fall evening. Making this again soon, probably this weekend.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 8, 2008

This soup is excellent! I didn't have the chicken boulion, so I used chicken stock. I also didn't have any half and half, so I used two cups milk instead. I loved this recipie however my husband said it was only o.k. (he doesn't care for Mexican food)I really wish he liked it so I could make it again for us for dinner

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r.rogers

Cooking Level: Beginning

Home Town: Olympia, Washington, USA

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Reviewed: Nov. 3, 2008

What an awesome recipe!!! It was a little bit spicy for my husband and younger daugther - but I thought the heat was great! I thickened it up a bit with flour & water, but substituting potatoes would have worked great. I will be sharing & amking this one again.

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jeaniejacobson

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

Great Chowder!! Next time i will double the creamed corn, and try shredding the chicken. I added potatoes and didnt have tortilla chips, so i fried up some corn tortilla strips...soooo good! This ones a keeper!!

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hollyjane

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Reviewed: Oct. 6, 2008

Really good! I like how quick this comes together and still tastes like it has been simmering all day! A new favorite in our house

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MaggieMay

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Sep. 30, 2008

This was SO good! Easy and very satisfying. Made it lower fat by using pan spray rather than oil, 2% milk rather than cream, and 1 cup of cheese rather than 2. I also added a can of corn nibblets. Next time I might add shrimp instead of chicken.

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digwriter

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 20, 2008

I give it a four because I had to tweak it by adding cayenne pepper to give it some zing. Also, if you like thicker soups, add potatos or corn starch because its pretty thin.

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CLC

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Reviewed: Sep. 20, 2008

This was really good. I used my crockpot to simmer the chicken breasts for a few hrs in the bouillion/cumin/garlic mix to eliminate the sauteing in butter step, which saved a few calories and effort. I used whole milk instead of 1/2 and 1/2. Skipped the cheddar, but put a dollop of sr cream on top which was pretty tasty.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 14, 2008

I added Mexican Oregano and used cheddar instead of jack. It was wonderful. Will definitely make again; my husband suggested adding potato next time, too!

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Sep. 12, 2008

Very good...definately a keeper!! Only made a couple of variations. Added 1 can black beans and used can of Rotel, drained, for the tomato. Just the right amount of kick!! Great recipe!

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Cindy J

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Reviewed: Aug. 31, 2008

OMG!!!!! This is without a doubt, the best tasting chowder recipe I have ever tried. I used Tapatio hot sauce and doubled the amount. It gives it heat, but you can't stop eating it! I also used heavy whipping cream. I got the idea from another reviewer. Thickens up nicely, but isn't as rich as you would think. This is a new family favorite and will make it over and over again. This would make a perfect tailgate party snack, or for any cold day.

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JEWELS021064

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 29, 2008

This is a wonderful chowder recipe and I will use this many times. I did use 2% milk instead of the half/half. Like others suggested I increased the cumin to 2t. Because I like a thicker chowder I added some cornstarch. My husband loved this chowder!

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jrverdini

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Reviewed: Aug. 28, 2008

This chowder is Yum...oooh, we loved it! I took it to a potluck, everybody wanted the recipe, used cilantro as garnish as suggested, also tortilla strips on top as desired. Will make again, in fact, for company this weekend! Thanks!

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Shelley

Cooking Level: Intermediate

Home Town: Norfolk, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 24, 2008

excellent! I added a couple potatoes and instead of canned corn I used 3 ears of blanched fresh corn which gave it a wonderful taste!!!

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Cindy

Cooking Level: Professional

Home Town: Wilmington, Delaware, USA

Living In: Newark, Delaware, USA

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Reviewed: Jul. 20, 2008

So Yummy! I used a few extra cloves of garlic and had to use a half a can of rotel because I was out of regular green chilies. I also used chalula ( Mexican Hot Sauce) instead of regular because it's what I had on hand. I used extra cumin like other users suggested. Hubby and I topped with extra shredded cheese, a dollop of sour cream and a few corn chips for crunch. Will definately be making again!

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Shy Town

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Reviewed: Jul. 19, 2008

Although I am now a vegetarian-this was by far my favorite recipe when I ate meat-and I will probably modify it without the chicken. My family still begs me to make this one though & I do :o) I must have made this one over 40 times! Here are my time saving tricks. Use one large and one smaller can of chicken breasts-drained. I used canned chicken broth instead of the bouillon water because it just tastes better. If you are watching your waistline a little...you can use evaporated milk or 2% milk instead of the half and half but it does make it a little bit runnier. I used much more than a dash of hot sauce...much! LOL I serve this with fresh italian bread.

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Lori

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jun. 26, 2008

Excellent soup! Wonderful flavor! I used homemade chicken stock rather than the water and the bouillon. I also upped the cumin to 1 tsp. I used pepper Jack cheese which gave it an even greater zip. Also I didn't have any creamed corn so I used 1 can of drained regular corn. I also added some short grain brown and wild rice only because I only had a half pound of leftover chicken. The soup was superb!

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Lynnje

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Reviewed: Jun. 2, 2008

I enjoyed this recipe. However, I tripled the cumin and added fresh corn off of the cob. I also cooked it in a slow cooker vs a dutch oven on top of stove. I used mexican blend cheese along with pepper jack which gave it a kick since I love spicy and hot food. I served with tri-color nacho chips. My friends loved it.

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KGKC

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: North Wales, Pennsylvania, USA

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Reviewed: May 28, 2008

This was tasty! I omitted the green chiles (husband doesn't like them, I do). I also used a mixture of half and half and heavy whipping cream. My husband and friend really liked it.

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