Reviewed: Oct. 7, 2009

We loved this!!! It had the perfect spicy/sweet to it! It's a little sweeter than most corn chowders but I think it helps to cut down on some of the heat. I used fat free milk instead of soy, since we don't like it and used vegie stock in place of the wine. The orange zest did not bother me at all. My husband took some leftovers to work last night and said they were even better that way! Thanks for a great recipe!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Oct. 6, 2009

I made this as written, although I cut the recipe in half. Unfortunately, it didn't work for us. The honey, orange, soy sauce just seem out of place considering the rest of the ingredients. I wish I had heeded my instinct to omit them, because I tasted before I added them and thought the flavor was ok.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Feb. 17, 2009

hmm.. maybe my own misunderstanding but i thought it would be creamier.. or maybe i did something not quite right. it tastes good (i also left out the orange) but it's not very creamy.

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Karen in MS

Cooking Level: Beginning

Living In: Olive Branch, Mississippi, USA

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Reviewed: Sep. 22, 2008

This soup has a lot of potential, and I love that it doesn't use dairy. However, we thought the orange zest was way out of place. I used less than called for, and still it was the dominant flavor. I'm also not sure the honey is necessary. I made this with almond milk, and it was thick and creamy. I also used fresh corn, and subbed freshly roasted Hatch green chiles for the jalapeno, which gave it more heat (I don't think it'd be very spicy with just the half jalapeno). If I were to make this again, I'd roast the bell peppers for more flavor, add more oregano, omit the orange zest, and add a bit of cumin.

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