Reviewed: Nov. 18, 2004

I made this recipe pretty much just as specified, and agree with many other reviewers-- it needed something more and it's more of a soup. I used Yukon gold potatoes since that's what I keep on hand. My only subsitutions were a little less onion, since I'm not a big onion person and skimmed evaporated milk. Next time I make this (and I will, because my husband loves corn chowder) I will not use water and bouillon cubes but a can of low sodium broth, more corn (and I'll try the can of creamed corn), 2% evaporated milk for a little more richness, and I'll cut the butter in half. Maybe add a little extra ground pepper. Serve it with crumbled crispy bacon, cheddar cheese, and scallions as toppings and it would be great!!

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NIKALANA

Cooking Level: Intermediate

Home Town: Lewisberry, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 25, 2004

Very hearty, easy enough to prepare and smelled great cooking. Also, it was nice to try something a little different from our standard fare, but it was missing something. I probably won't make this again.

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MI Mommy

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2004

My family really liked this recipe although I used a bag of frozen corn instead of a can and added a can of creamed corn. Very good on a cold night.

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GINGERSNAPP226

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Reviewed: Jan. 23, 2004

Great recipe! Of course, I made changes with what I had on hand: Less onion, as some people suggested, I added chopped red bell pepper, I used thawed frozen corn, and instead of regular potatoes, I used sweet potatoes (not yams!). I was worried all day what it would taste like with such a big substitution, but it was great! I love slow-cooker recipes because I work all day & it's nice to come home to a hot meal! I even prepared this one the night before & put it in the refrigerator overnight & placed the crock into the base & plugged it in in the morning before I left!

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BUBBADREW

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Reviewed: Sep. 29, 2003

After reading the reviews on this, I used the more flavorful Yukon Gold potatoes, used a can of chicken broth;INSTEAD of the water, added 1/4 tsp.thyme, dash of ground cayenne, extra cup of canned corn, some bacon bits and some green onion in place of SOME of the second onion. I didn't use "salt-cured ham" but rather sugar-cured and smoked, so mine was not too salty at all. I cooked ON HIGH hoping it wouldn't take as long since I started only 5 hours til dinner time. It STILL TOOK 6 hours to cook the celery(I regret just chopping;would of cooked quicker sliced THINLY) and potatoes til soft. I think it had a very good flavor except there was too much sweet onion flavor for our tastes; even though I used SKIMMED evaporated milk. I did add about 2/3 cup of 1/2% milk also, to help make the skimmed a little creamier. It would have been better if I had used whole evaporated milk like recipe called for; but too much fat for my family. Thank you, for sharing. I now know, how to SLOW cook, WITHOUT CURDLING, chowder.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Sep. 25, 2003

This turned out great. You do have to be careful not to add too much liquid. It would be easy to end up with runny, thin soup. I used Yukon Gold potatoes and they held up very well after being in the crock pot nearly 11 hours. I also used 1 cup of fat-free 1/2 & 1/2 instead of evaporated milk. Will make again. Thanks for a good recipe!

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SOUP LOVER

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2003

This was pretty tasty. Here are the changes I made--2 med. size red pot., not peeled; 1 onion; 2 stalks celery; 1 can creamed corn; drained corn; 1/4 c. low fat marg.; 1 c. water. 2 cubes bouillon made this too salty. Next time I'll use 1 can low salt chicken broth and omit water. My husband thought this was ok but he's not a fan of stew for dinner. I'll still make this again though because it's different and easy.

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CSANDST1

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Reviewed: Mar. 3, 2003

I enjoyed this one quite a bit. Like another reveiewer on here I am also from Louisiana (Slidell to boot)I cajunized it a little. I put in some cajun seasonings and instead of ham I used tasso (which, to you uninitiated, is a lean, cured, cajun pork). I also thickened it a bit with a dash of corn flower. This ones going to be a staple.

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JIZLOBBER

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Reviewed: Feb. 13, 2003

Very good chowder. Here are the changes I made. Added only 1 cup water. Added 2 finely chopped carrots. Only used 1 onion. Used 3 bullion cubes. Added chopped garlic and Emeril's spice. Added a can of creamed corn. Added about 1 cup of shredded cheddar cheese at the same time as the milk.

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RobynsOnlineWorld

Cooking Level: Expert

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Reviewed: Jan. 7, 2003

A hearty and easy soup. I added only one cup of water, instead of "water to cover" as the recipe called for. Along with the liquid from the corn and what cooked out of the vegetables and the milk added at the end, that was enough to make a nice thick chowder. As others had suggested, I added an additional can of cream-style corn for more corn flavor.

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pamc

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Jan. 3, 2003

We loved this recipe. I also added a box of frozen corn and a little garlic powder.

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LDSMOM01

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Dec. 28, 2002

This "chowder" was very flavorful. I did, as others suggested, and used one can of regular corn and one can of creamed corn. I did find this chowder to be very thin and "liquidy". I tried thickening it by putting a few cups of it in the blender before adding the milk. This helped a little but not nearly enough. Next time I make this, I will not only blend some, but I will add much less water. As other reviewers recommended, I topped the individual servings with some grated cheddar cheese. I also added some fresh chives and some crumbled bacon which added some nice flavor.

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COOKINMJ

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Reviewed: Dec. 11, 2002

I used smoked turkey sausage instead of ham, and added carrots, & 1/4 lb velveeta. Hubby liked it, and it had good flavor just nothing to write home about. I won't make it again.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Dec. 3, 2002

Very simple. Very Good! Will make again for sure!

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JOYBURNETT

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Reviewed: Nov. 17, 2002

Our family enjoyed this chowder! The suggestion of adding shredded cheddar cheese was a good one. We added it on top of our soup at the dinner table. We may double the amount of corn next time, but otherwise a great recipe.

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LAURIEANDJOHN64

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Reviewed: Oct. 24, 2002

This was quite good - I used only one onion (not a huge fan) added one more can of corn and a can of creamed corn, then added cornstarch in to thicken...yummy!

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MENNELLE

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Reviewed: Oct. 20, 2002

I loved this soup. It smelled so good cooking in the crock pot all day, I had a hard time staying out of it. I would try another can of corn next time. I think it just needed that little bit extra. I also added some flour to the soup to thicken it, along with added some chedder cheese to it at the end. Just to melt the cheese. My husband and son are not big soup eaters, but each went back and ate 3 bowls. I had no leftovers... Great recipe...

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JOJOBEECH

Cooking Level: Intermediate

Home Town: Arkport, New York, USA

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Reviewed: Jul. 10, 2002

I liked this chowder but it wasn't really a chowder...it was a soup. It needs to be thickened with something.

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GRAYGUY2

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Reviewed: Jun. 21, 2002

This recipe is not bad, but not great. I think if you used a ham hock instead of cubed ham it would be a lot better. If I make this again I think I would try that. It was quick and easy though.

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