Reviewed: Nov. 21, 2010

My favorite corn chowder! I'm addicted! I added a lot more chicken to make it heartier.

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Reviewer:

JBNewcomb

Cooking Level: Beginning

Living In: Sarasota, Florida, USA

Reviewed: Nov. 3, 2010

This was great! I have been feeling under the weather and really wanted something to help make me feel better and clear my sinuses. THis was it and my 19 mo. old loved it as well. Served with some cornbread. Yummo!!!

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Reviewer:

SamBo

Cooking Level: Beginning

Living In: Magnolia, Texas, USA

Reviewed: Sep. 10, 2010

I really enjoyed this chowder. A good cold weather, rib sticking dish. I added flour to the sauteed veggies once they were softened and used homemade chicken stock to thicken the soup a bit. I forgot to add the milk. Still Yummy:) This went well with my grown up grilled cheese. Thankx Bushy.

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Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Mar. 30, 2010

This one didn't work for me. It was bland and the only thing that made it Mexican were the additions for serving.

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Reviewer:

Linda

Home Town: Portland, Oregon, USA

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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5 users found this review helpful

Reviewer:

Brandi

Cooking Level: Intermediate

Living In: Waynesboro, Virginia, USA

Reviewed: Sep. 27, 2007

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

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Reviewer:

desertpixie

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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4 users found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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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Reviewer:

Reds

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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Reviewer:

jettyw78

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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