Reviewed: Apr. 17, 2012

I thought this recipe was fantastic! I made it last night and enjoyed it very much however I also tweaked the recipe a bit. I doubled the recipe and used 3 tablespoons of butter and 3 tablespoons of flour and only used 3 cups of milk so it would be thicker. I also added in 4 oz of sharp cheddar cubed cheese and a dash of red pepper flake to give it an extra spicy kick. I rinsed off a can of black beans and heated them up in the microwave and topped the bowl of chowder off with the black beans and crunched up blue corn tortillas, DELISH!

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Reviewer:

Michelle Duncan

Cooking Level: Expert

Home Town: Steubenville, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Feb. 7, 2012

I have tried many corn chowder recipes on this site and others. This is the best. I love that the flour uses the veggies to thicken it. Just the right consistancy.

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Reviewer:

randyjoy2000

Reviewed: Jan. 28, 2012

This hit the spot! Just what I had been craving. I tend to make everything as healthy as possible: I left the skins on the potato, and used fat-free milk. It's still good, but I'm used to the healthier versions. It was a little watery...but that's ok. I love the addition of the jalapeno!

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Reviewer:

emilieb1

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

Not that this recipe was not good, I just wasn't a big fan and I think some of that had to do with me thinking I'd be a culinary pioneer and add red peppers to it...don't do it; they will give the entire soup a sweet peppery taste that overpowers the rest. Also, I would advise listening to the other reviewers and increasing the amount of flour. I went by the recipe the 1 tablespoon was not enough to classify this soup as a "chowder". Minus my red pepper mistake and the fact that it was a little thin for my liking, overall good recipe!

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Reviewer:

mlewis56

Cooking Level: Intermediate

Living In: Cuyahoga Falls, Ohio, USA

Reviewed: Oct. 26, 2011

this was DELICIOUS and finally, a corn chowder recipe from scratch that DOESN'T use cream corn in it!! all i changed was i added an extra 2 tbsp butter and 2 tbsp flour to make it thicker. also, i just put the potatoes in when i put the corn in and cooked it for 20 min. FABULOUS! the jalapeno is optional - i left it out.

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Reviewer:

Dani

Cooking Level: Expert

Reviewed: Sep. 25, 2011

This was delicious! I used leftover corn from fresh corn on the cob and it was good.

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Reviewer:

AngelCurl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Defiance, Ohio, USA

Reviewed: Sep. 4, 2011

Very good but couldn't taste the jalapeno. I used the amount called for so next time I'll add more to give it a kick. Other than that, I would give it a 5! I did add about 1/4 cup of diced red bell pepper - just because I had some on hand. It added nice color & flavor. I had to laugh at myself because I was disappointed in the small amount in the pot. After it was done I realized the reciped was for 2 people. Should check that! Way too much work for only 2 serving with all the chopping and cutting corn off the cob. I'll make a large pot because I think it would be just as good reheated.

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Reviewer:

lisam

Reviewed: Dec. 14, 2010

very nice recipe,easy n delicious.I added some cubes of boneless chicken,1 cup of milk instead of two,so it was a bit thicker.we ate it with a loaf of bread and another time with some white rice.thnx for sharing,definitely a keeper

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Reviewer:

habdeen

Cooking Level: Expert

Living In: Roseville, California, USA

Reviewed: Oct. 5, 2008

Yummm. I doubled the recipe, and then I made it with 2 T extra flour and only 3 cups of milk to thicken it up. For the leftovers, I've been throwing a Kraft american cheese single into the bowl before I microwave it, and then stirring it all up once it's melted. It's delicious! Try it!

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Reviewer:

sarahmarie

Reviewed: Mar. 31, 2008

I liked it and my family liked it. It was very easy to make. I doubled the recipe, but reduced the amount of milk to about 2 1/2 cups because as I was pouring it in, the soup seemed too watery. Also, I used 2 cups of low-sodium chicken broth instead of water and boullion. I also added some all-purpose seasoning and thyme for added flavor.

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