Reviewed: Nov. 5, 2009

really loved this soup, added a small zucchini i found in my fridge to get rid of it so I'm guessing you can probably add a few other veggies for added nutrition if you want without changing the flavor

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amanda

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Reviewed: Oct. 19, 2009

The soup was very easy to make, but unfortunately I wasn't a fan of the strong rosemary flavor. My boyfriend, however, loved it and I will definitely make this for him again in the future.

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Sylvia

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Reviewed: Aug. 6, 2009

I thought the soup was good and very creamy, thought I subsituted the 1/2 & 1/2 with regular milk. However, my family hated the taste of rosemary with the chowder. DS suggest making the soup again without the rosemary.

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ying

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: San Francisco, California, USA

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Reviewed: Jul. 31, 2009

My 9 year old gave it a 5. My husband thought it was good as well but wanted me to add chicken or ham next time we make it. Thanks for the recipe.

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kgadison

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Reviewed: Jul. 19, 2009

Great recipe! The soup has a good depth of flavour. I doubled the cayenne to give it a kick, but the spice was still muted. Go easy on the salt, since there's lots in the broth. Delicious!

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galianoboy

Living In: Prince George, British Columbia, Canada

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Reviewed: Jan. 18, 2009

My absolute favorite corn soup recipe. Love the rosemary! I really appreciate that the soup is not potato-based. I plan to always double this recipe!

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HollyinNNV

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Reviewed: Jan. 8, 2009

This was yummy!

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jan. 3, 2009

I made this soup for Christmas dinner with my mom in mind. She is on a liquid diet due to cancer in her neck. I omitted the second batch of corn and it was just perfect for her. I added some Sriracha instead of powdered spice for the rest of the family and they just raved about it. I also cooked the red pepper til they started to brown a little in the skillet, it added nice flavor.

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JLANGSETHLIU

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

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Reviewed: Nov. 19, 2008

Next time I would probably only use 1 cup onion instead of 2. I also added diced chicken. Yum. :)

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Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 5, 2008

This soup was really delicious. I used an immersion blender while the soup was still hot, rather than waiting for it to cool and transferring it to a blender. It would be great with crab added to it!

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MVPhelan

Cooking Level: Intermediate

Home Town: Darby, Pennsylvania, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Sep. 17, 2008

I thought this soup was very tasty! It was my first experience with making a corn based soup and I was very pleased. It's a great use of all of that fresh CSA corn that keeps finding it way into my house this summer. I cheated a bit to make things easier. I lieu of blenderizing the hot corn soup. I cooked the full kernels in the soup and blenderized the remaining kernels which I added to the soup with the sauteed peppers. :D The amount of salt I added to this recipe was 1 Tablespoon, and that amount was just right for me.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Aug. 1, 2008

This was decent. If you are using fresh rosemary it makes more sense to add it later in the cooking process instead of at the beginning.

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Caralee

Cooking Level: Expert

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Reviewed: Jun. 18, 2008

I was quite surprised. It had a great taste; I just wished that I had served it with Turkey or Ham. Great for Thanksgiving!

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texas

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Reviewed: Nov. 28, 2007

Outstanding. The only thing I changed was sauteing the the vegetables on low for a good 1/2 hour or so to caramelize (there's a good chance I added more cayenne as well). I love corn and creamy soups, this soup was perfect for me.

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Verena

Home Town: Waukegan, Illinois, USA

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Reviewed: Jan. 1, 2007

i made this soup as the first course of a birthday dinner for a friend. after i saw on another webpage the exact same recipe and i was by bon appetit, i decided on this recipe. the only difference in recipes was this one calles for 2 garlic cloves and fresh herbs. i used the fresh herbs, but roasted a whole garlic head and added that in. i also used a homemade vegetarian stock since my friend is a vegetarian and it is low in sodium but tasty. this soup was a big hit, and after making to-go bowls, there wasn't any left. i made it again for my grandma and family during the holidays and again they loved it. also i used an immersion blender rather than blending it. it was a good soup. i prefer it with crackers than a crusty bread. if you like corn (and who doesn't), this soup will be a hit.

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