The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 28, 2007
It was fast and easy. It tasted just like one of my favorite restaurant's soup. I have even shared it with friends. I added Cajun seasonings to the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 23, 2007
Very very good and was even better the next day. I added an additional can of creamed corn and think next time I make it I will add some black beans as well. Overall very yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 15, 2007
it tasted just okay for me- I added yukon gold potatoes as suggested by another user and also added another can of cream corn and two cans of regular corn. I also added a can of cream of chicken soup to add some thickness to it. After dinner, I put the rest of the chowder in the refrigerator and it was 10 times better the next day reheated for lunch!
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Cooking Level: Expert

Living In: Coppell, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 13, 2007
We really liked this. It was easy to make and tasted very good. I added more hot sauce because we like things with more of a bite. Also, will try using milk next time to lighten it up a bit.
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Photo by Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Ixonia, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 11, 2007
I found this recipe 18 months ago and it is still a hit! I use skim milk and a little cornstarch instead of half-and-half and vary the cheese based on what I have on hand but it always comes out great. I have to tone down the spices for my kids' sake but always add an extra shot of hot sauce to my own bowl. A definite keeper!
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Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA
Living In: Milan, Lombardia, Italy

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 31, 2006
This was good after changing it up quite a bit. I used 2 lbs. of chicken, 3 BIG garlic cloves, 1 tsp. cumin and added a 15 oz. can of corn. With having to change a recipe that much, I just don't think it warrants 5 stars. I think it still needs a little kick, so next time I will add more hot pepper sauce and salt and pepper, as mentioned by other reviewers. I DO like how easy it is, though.
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Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 19, 2006
So easy and so delicious. Very rich and full of flavor. A real crowd pleasure that tasted great with corn muffins. Yummy!
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Home Town: Augusta, Georgia, USA
Living In: Rogers, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 13, 2006
This turned out really nice. I used light evaporated milk instead, but may use skim milk next time. I added some salt and pepper cause it just didn't seem salty enough. Very good and quick meal. thanks!
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Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 12, 2006
This is DELICIOUS! I used fat free half-and-half, added Wehani rice (found in health food stores)thickened it a little with cornstarch, used the Rotel tomatoes, and used frozen corn instead of cream style. I also added more corn than the recipe calls for. This is a definite keeper!
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TS

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 9, 2006
Very good! I did change it a little, I didn't have cumin so I used chili powder, and I didn't have half and half so I used milk. Still turned out fantastic. My family does not care for cooked tomatoes, so served the soup garnished with salsa and sour cream. Will definitely be making this again! I just need to buy some cumin first :)
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Cooking Level: Expert

Home Town: Vermillion, South Dakota, USA
Living In: Bartlett, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 5, 2006
Super yum! I used 2 cans fat free evaporated milk instead of the cream. It would have been good to add an extra can of creamed corn or even regular corn. My kids said "more tomatoes!". Red bell pepper would be good as well. Oh, and I used cheese as a garnish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 16, 2006
I make this same recipe but I add two diced yukon gold potatoes and in place of the bullion and water I use homemade chicken stock from roasted chicken for a much lower sodium level, and fat free half and half. I also put a small handful of rough chopped cilantro and 1/4 tsp ground red peppers for som heat.
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Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 15, 2006
I used chicken that pre-seasoned with sweet chili peppers and paprika and exchanged the butter for olive oil and it still worked out great. I love cilantro, so I used fresh cliantro while browning the chicken which added a really nice flavor. I also used the rotel tomatoes in lieu of tomatoes and peppers separately. This was easy and filling. I will definitely be making this chowder again and again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 14, 2006
I made this with chicken from a pouch, added way more ground cumin, and I also used canned diced tomatoes that were left over from a previous recipe. Husband said it would have been better if it had more of a kick, but it was perfect for a chile pepper wimps like me. We had it with salad, and lots of cornbread. Good stuff. Thanks, Jeanne!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 29, 2006
delicious! I cooked the soup a little longer after adding the half and half and that really thickened it up. It turned out great and is just as good reheated.
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Home Town: Klamath Falls, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 29, 2006
Very yummy soup! It came out a bit spicier than I thought it would, but the chilis that I used were more potent than the canned Old El Paso variety. I will definitely be making this again!
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Living In: Ragdale, Leicestershire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 28, 2006
Awesome!!!!
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mc

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 16, 2006
This was good... but I made a few changes. I cup up some celery and carrots in small cubes and cooked with the chicken. I also added one green onion (with top). Also, I put 2 cans of creamed corn instead of 1/2 of one.
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Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 13, 2006
Super yummy! I used Rotel and a can of whole corn and had to thicken it up a bit...but it was great! Definately make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 11, 2006
I've made this several times now and am always asked for the recipe. It's very good. I made many of the same changes as other reviewers. used a rotisserie chicken, heavy cream, rotel tomatoes instead of chilies and fresh tomatoes. I also did not use the cream corn but LOTS of frozen corn, because that's the way we like it. I also had to thicken it up a bit. Very worth while recipe! Thanks Jeanne!
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Vancouver, Washington, USA

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