Reviewed: Nov. 10, 2009

Thanks BUSHY for this recipe. I LOVED IT !!! No changes (NONE) were made and I end up with an amazing chowder, very, very filling and health. Thanks for sharing and I will make it again. :0)

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newheart

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

This is really simple and really good... my definition of a 5 star recipe. There was another Mexican Corn Chowder recipe on this website that had a lot more reviews but it used half & half and 2 cups of cheese, so I chose this one instead because it's ingredients were healthier. I made a few changes: 1. omitted the celery 2. added about 1/4 cup green pepper when I sauteed the onions and carrots 3. used fresh oregano instead of dried b/c I had it on hand 4. added one can of creamed corn and used frozen corn kernels to make up the difference to get to the 3 1/2 cups 5. only used one cup of milk 6.I didn't have a chile pepper on hand, so I added some hot sauce and red pepper flakes to taste. Overall, this was a really great recipe. I laid out shredded cheese, diced red onion, tomatoes, and cilantro as toppers, and served with tortilla chips. I served it with a baked potato and it made the perfect dinner. I will definitely make this again.

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Brandi

Cooking Level: Intermediate

Living In: Waynesboro, Virginia, USA

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Reviewed: Sep. 27, 2007

This was great! I added 1 can of hominy to give it a bit more flavor.

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desertpixie

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Reviewed: Apr. 6, 2007

I made this the night before and the flavor definitely improved after sitting overnight...I used one can of cream corn and a can of whole kernel corn. I added an extra carrot and diced up one medium sized potato. In addition, I doubled the garlic and used about one and a half cups of milk. I added red pepper flakes, cayenne pepper and some hot sauce (since I left out the green chile pepper). Okay recipe, easy to put together...probably won't make again.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 27, 2007

This is a really great way to use leftover chicken! It's not too hot, so if you like it hot add some hot sauce or cayenne. I used half and half the second time intsead of milk because I had it lying around... and I would advise against doing that. Stick with milk. Delicious!!!

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Reds

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Reviewed: Jan. 20, 2007

My family absolutely loved this recipe. I took other people's advice and used 1 can whole corn kernels and 1 can creamed corn. I also used only 1 cup of milk and traded jalapeno peppers in for the green chile peppers. I can't wait to make this again.

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jettyw78

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Reviewed: Jul. 9, 2006

This is the first soup I ever made from this site where no one wanted the leftovers - it wasn't spicy at all, hardly any taste at all except for the corn - it was like eating a bowl of corn (too much) in chicken broth diluted with milk.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 16, 2006

This is an easy,tasty & hearty soup that people rave about. I had to make soup for a church function & chose this one. I would definitely make this again & again.....

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MARIAEPC

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Reviewed: Jan. 26, 2006

I followed the recipe to a t and found it to be a very thing chowder and lacking in flavor. I will try it again but definitely modify it with some peppers and creamed soup or creamed corn.

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Manda

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Reviewed: Nov. 20, 2005

This soup was excellent. There are many ways to modify this recipe if you wanted to as well. My husband doesn't like carrots, so I skipped them...I served it with warm tortillas, and added a little shredded cheese on top of each bowl full. I usually have all these ingredients on hand, and it was SO EASY to make. We will definitely have this again...and again. I give this an A+++ !!

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BABYKATIE30

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Reviewed: Jul. 26, 2005

This was really good, but instead of fresh corn, I did one can of creamed corn and one drained can of kernel corn. I used veggie broth instead of chicken, and celery flakes instead of regular celery because that's what I had. I added some green pepper and did a full 6 oz. can of green chiles. I added a touch more oregano, and some chili powder and cayenne pepper. However, I only needed 1 cup of milk. I don't know if it was because I used the creamed corn, but 1 cup of milk was definitely enough. Overall, this was tasty, and I'm sure I will make it again. Went together quickly.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Apr. 2, 2005

This one started smelling good long before it was finished, which is a good place to start! I added another cup of chicken stock, a green and red pepper, and a couple kicks of hot sauce as well as some cayanne which gave this dish a spicey jump. It's a good simple receipe if you're looking for something hot and filling.

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AKCHILD

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Reviewed: Feb. 5, 2005

this is an excellent recipe. the first time i made it i pretty much followed the recipe but the second time i; added 1 t cumin, 1/4 t chipote powder, used no fat 1/2 and 1/2 instead of milk and made a slurry of flour and water to thicken. it made a great recipe even better - spicier and thicker.

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DDREHER

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Reviewed: Nov. 9, 2004

This recipe was easy and great tasting. I pureed some of the cooked corn and veggies before adding the chicken and milk. This helped thicken it up with out adding more cream.

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AMANDA86

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Reviewed: Sep. 8, 2003

This is a GREAT recipe. I substituted diced zucchini for the cooked chicken. YUMMY!

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pdeaspjm

Cooking Level: Intermediate

Home Town: Fremont, Nebraska, USA

Living In: Vernal, Utah, USA

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Reviewed: Mar. 26, 2002

this is SO good! it works with 1/2 the butter. try adding 1/2 a habanero for spice and top with your own crumbled fried tortillas and lots of cilantro. YUM! (any advice on how to make it thicker?)

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