The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 25, 2008
Delicious! It could have used another (or just more) thickening ingredients though, to make it more chowder-like.
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Cooking Level: Expert

Home Town: Juneau, Alaska, USA
Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 29, 2008
I made this recipe with canned chicken on a cold, snowy afternoon (couldn't get to the store for fresh chicken)...family loved it!! Served it with hot, steamy corn bread and we had a great snow day meal!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 28, 2008
Out of this world delicious. I have been asked for this recipe several times and it's a new favorite on our table. If you don't have cream style canned corn or have an issue with it you can take a regular can of corn and put it in the food processor and grind it up with about half the juice from the can and it works very well.
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Cooking Level: Intermediate

Home Town: New Ulm, Minnesota, USA
Living In: Winthrop, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 27, 2008
My husband made this soup last night and it was very good and hardy. He kicked-up the hot sauce ingredient a few notches making it just right on the level of spice, but it could of used more corn. We will definitely be saving this to our 'Recipe Box'.
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Cooking Level: Beginning

Living In: El Sobrante, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 4, 2008
I've made this for several different family gatherings, and I come home with an empty crockpot every time. The only thing I do different is to use a can of tomatoes and green chiles instead of the fresh tomato and can of chiles.
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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: Feb. 27, 2008
I followed the recipe and added a few more things to the first step: two chopped carrots and two chopped celery stalks. This added a little bit more flavor and chunkiness to this easy one-pot supper! It was very yummy on such a cold night. I will make it again.
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Cooking Level: Intermediate

Home Town: Lenoir City, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 24, 2008
This was really delicious. I omitted the tomatoes and the chilies and added two jalepeno peppers instead. Definitely spicy, but so good. I didn't have half and half but used a combo of heavy cream and milk, which turned out a little bit thinner than I would have liked. Anyway, definitely worth making!
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 7, 2008
Good. Serve with corn bread to dip it in. I would thicken it and add something else- corn or maye small cut potatoes. I added more green chilis and didn't add the tomato.
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 4, 2008
This recipe is great! Made it yesterday for our super bowl party and everyone loved it. I added some rice, used extra liquid and just did chunk corn. I added a little extra spice, but went easy for my guests. I will add a lot of spice to the leftovers!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 2, 2008
AWESOME RECIPE WITH A BREAD BOWL!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 2, 2008
This is one of our family's favorites. I usually add potatoes and sometimes add black beans to it too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 30, 2008
Excellent recipe, my husband loves this stuff. I also add 1 teaspoon of chili powder and a can of kidney beans. Makes a great meal! Leftovers are good also.
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Cooking Level: Intermediate

Home Town: Ridgway, Colorado, USA
Living In: Montrose, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 22, 2008
Yum! I used half monterey and half pepper jack. Also, I roasted a Cornish Game Hen and used that meat instead of chicken breast. This dish is delicious, incredibly easy to make, but comes across in an impressive way. I will add some jalapenos next time, to give it a little more kick.
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Cooking Level: Intermediate

Home Town: Brainerd, Minnesota, USA
Living In: Reno, Nevada, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 20, 2008
This was good. The cream seemed to make it a little heavier than I usually like in a soup. I did however add more cumin, garlic, chili powder, and some cayenne to suit our taste.
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Cooking Level: Expert

Living In: Denton, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 9, 2008
Made this as written, using 1 cup of velveeta and 1 cup 2% shredded Mexican cheese and then a can of diced tomatoes in place of the tomato (grocery store tomatoes in the winter in Chicago don't look that great...). Also used at least double the cumin - could barely taste it otherwise - and added a little cayenne. Also used 1.5 cups skim milk and 1/2 cup half and half, thickened with some corn-starch. It tasted good, but I wasn't a huge fan - but the boy liked it and said he'd eat it again - so I might make it again. Maybe. I think it may just be that the Cheesy Potato and Corn Chowder on this site is SO AMAZING with a little Tex-Mex kick, that this one pales in comparison.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 2, 2008
So easy and delicious! I use heavy cream instead of half and half and I also use a can of rotel instead of the tomato and green chiles. It's so yummy!
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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: Dec. 25, 2007
Delicous! I did use a can of Rotel in place of the tomato and chilis. Also doubled the cumin and added a generous dash of ground red pepper in place of the hot sauce.
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Photo by LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 17, 2007
Probably the best soup/chowder I've ever had. We like things spicy so I added about 2 T of red pepper and 1/2 c salsa. We also added 2 tomatoes, 2 red potatoes sliced thin, and 1/2 c chopped cilantro since we like a chunkier chowder.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 11, 2007
Really enjoyed this recipe. Kind of combined a few of the reviewer's notes along with the posted recipe to create my own version. I used the Chicken Broth, and Heavy whipping cream, added diced red and green Bell Peppers and just small amount of diced jalapenos, and a can of drained whole kernal corn. Then I increased the amount of cheese to 2 cups each of Pepper Jack and Sharp Cheddar. Worked really well, reheated perfectly.
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Photo by Chris Rosenboom

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 20, 2007
This chowder is truly delicious! For my variations on it, I skip the hot sauce and saute a couple minced Thai chilis with the chicken, onion and garlic (red chilis work well also). If that isn't spicy enough, you can also add a few sprinkles of cayenne pepper at the end. I use 2% milk instead of the half and half (though it does thin the consistency a bit) and the last 5 minutes of cooking I add 3-4 cups of baby spinach. I know it looks like it will be too much and it will make the soup awkward to eat, but trust me, once the leaves wilt, the amount will be perfect. Spinach revs up this recipe's nutritional content without altering the flavor, and the leaves turn a lovely bright green that really adds character!
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