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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sarahmarie

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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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Cooking Level: Intermediate

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Reviewed: Dec. 12, 2007

I LOVED this chowder!!! I found this recipe about three weeks ago and have made it twice already. I read the previous reviews and alot of people said the base was to thin. I tried something different (actually on accident)... I followed the directions as posted, but I mixed ANOTHER 3 tablespoons of flour with the cubbed potoatoes before I added them to the base. This let the potatoes soak up the flour and made the base thicker and creamier. My family enjoyed it, I am sure yours will too!!!!

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Crazy_Starr77

Cooking Level: Expert

Home Town: Scott Air Force Base, Illinois, USA

Living In: Glen Burnie, Maryland, USA

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Reviewed: Nov. 9, 2007

I used the computer to change the servings to 6, so maybe that was the proble, but this chowder was way too thin for my tastes, even after cutting the amount of milk down by 1/3. The taste was more of milk than of corn. Sorry!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 2, 2007

I made minor chages, doubled the recipe and used my hand held blender to puree half of the soup. Towards the end I added some fresh cilantro.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jun. 13, 2007

I doubled the recipe for 4 and it served 6 people. I didn't have frozen corn on hand so I used a good quality canned corn (15.25 oz cans - drained thoroughly) and added the corn during the last five minutes just to heat it through. The soup was delicious but the only negative comment was that it was too thin. If I make it again I will thicken it since my family seems to think when I say "chowder" they want a creamier texture. Thank you submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 7, 2007

Big hit! I absolutely love this recipe. I modified the amount of corn used in it because I am a big corn lover. I used about 5 cups of frozen corn and followed the rest of the recipe to a T.

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MADJEK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 28, 2007

Fantastic! Although I did use some chopped garlic and threw that in with the onions instead of the garlic salt. One thing I didn't love was how watery it was, but I think that can be fixed by making a few more adjustments. Everyone who tried it loved it!

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Reviewed: Jan. 22, 2007

Gotta tell you, we have a favorite restaurant that serves potato/corn chowder that is awesome. Several months ago I asked for the recipe and they refused. Well, the laugh is on them. This recipe is even better. I used the green chilies so it wouldn't be too hot for 3 youngsters. Not a drop was left! Many thanks!

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