Reviewed: May 2, 2011

Thanks! I made this just as written. It was very easy to make and had lots of flavor.

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Reviewed: Jan. 18, 2011

this was delicious, but i dont know if i did something wrong or what but my chowder was a little on the runny side but otherwise was good, i just need to make a couple of tweeks of my own.

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augi.arthur

Cooking Level: Beginning

Living In: Lapwai, Idaho, USA

Reviewed: Nov. 23, 2009

Thought it was pretty good. I added extra vegetables and added cooked cubed potatoes as I like my soups hearty. Thanks for the recipe, it is different.

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Littlepammie

Cooking Level: Expert

Reviewed: Nov. 4, 2009

I also thought that the consistency was a little thin. The flavor, however, is fantastic, and my picky husband enjoyed it for the most part....I just have to figure out how to make the tomato chunks smaller. We think it would be really good with fajita chicken added to it.

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nflwidow18

Reviewed: Nov. 1, 2009

I could have eaten it all myself! I used chicken broth and hot salsa since I had it in my pantry. I will definitely make it again.

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TENNISPLAYER

Cooking Level: Intermediate

Home Town: Alabaster, Alabama, USA

Reviewed: Nov. 1, 2009

I added 1 chicken breast (chopped), LOTS of spicy peppers, replaced half the corn with creamed corn, and the BEST addition was a can of black beans, rinsed/drained. Then I cooked it to smitherenes~ the husband and I polished it off in one lazy day of movie watching! WONDERFUL recipe, thanks!

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emilyjane928

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

Reviewed: Oct. 7, 2009

I think this idea has potential, but as is it was just okay-not much kick considering the zestiness inferred by the name. I added a partial jalapebno to the onion at the beginning and followed the blender recommendations of others before adding the corn and salsa. I actually liked the flavor of the soup better previous to adding the last four ingredients. It seemed a peculiar method of thickening both with flour roux and a hefty amount of cream cheese; I'm not sure that the extra calories from that addition were worth it. Perhaps more hot pepper and whole tomatoes at the end would make this a little more substantive and satisfying, as it seemed rather scant amount of vegetables also (I doubled the corn). Do make a fresh bread to accompany, as it is the saving grace, and quite tasty when dipped.

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Stephanie Lawrence

Home Town: Amsterdam, New York, USA

Living In: Cobleskill, New York, USA

Reviewed: Aug. 10, 2009

excellent quick soup! i used 4 ears of fresh corn -- delicious

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Reviewer:

Cindy

Cooking Level: Professional

Home Town: Wilmington, Delaware, USA

Living In: Newark, Delaware, USA

Reviewed: Jan. 31, 2009

I have made this for many different people and it gets rave reviews every time!

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CAPADDERUD

Reviewed: Aug. 6, 2007

This recipe is a winner. i have served this to over twenty differnt friends in the past two months and everyone said it was amazing. i did take advise from other reviews and pureed two cups of the soup after it had simmered before the corn and salsa. i also added more corn and tomatos to feed more people.

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