Reviewed: Apr. 11, 2012

I had really high hopes for this soup! It wasn't bad, but when made as posted, it was a bit bland and just missing something. With these changes, I think I'd bump it up to 4 stars: I ended up throwing in a small can of diced green chiles which was a good addition. Added some garlic salt too. I ended up using my potato masher to break up the potatoes for a less chunky texture. All that said, my husband did compliment it, but I'm not sure if I will make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cr84

Cooking Level: Intermediate

Reviewed: Mar. 27, 2012

This is super-yummy... but it did take me much longer than 40 minutes to make!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mayalicious

Cooking Level: Beginning

Reviewed: Feb. 6, 2012

I would have given this soup five stars, but I ended up having to add so much to give it the flavor I was looking for that I just couldn't. Maybe it would have been better if I'd used leeks, but since I didn't have any, I just used regular onion. I did shred the chicken, as per other reviewers suggestions, and ended up adding 2 1/2 extra teaspoons of hot sauce, a 1/4 tsp cumin and few dashes of cayenne. It didn't have enough liquid so next time I think I'll add more half and half, since I prefer creamy soups. Was a good base, just needed to be kicked up a notch.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

justynajd

Reviewed: Jan. 16, 2012

A very tasty soup for a weeknight, comes together in a snap. I baked the chicken in the oven and shredded, then added to the soup. Other than that I made as written. Thanks for sharing your recipe, Doris.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Dec. 11, 2011

Easy to make great taste- used used a 1/4 teaspoon of chipotle pepper powder instead of hot sauce

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chel

Reviewed: Nov. 16, 2011

My husband and I both loved this chowder! Total comfort food and very easy to make. My husband doesn't like red pepper so I used 1/2 a carrot instead. I also tripled the potatoes because I needed to use some up, but I cut them into about 1/2 inch cubes and the taste and consistency was fine. I also replaced the half and half with sour cream because that's what I had on hand. If you're using regular chicken broth, you don't need extra salt. Tastes great when topped with crushed tortilla chips!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rookiecook

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Sunnyvale, California, USA

Reviewed: Oct. 23, 2011

This was great as is, easy to make and delicious. My only deviation was that I had to make my own chicken broth (with bouillon cubes) so instead of cooking the chicken separately in a skillet, I boiled it with the broth. On my second batch, I cut it down to one leek, added a small diced onion, and 1/2 tsp of cumin for a Mexican flavor. It was fantastic!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

devanbrua

Home Town: Albert Lea, Minnesota, USA

Reviewed: Oct. 11, 2011

So delicious! The whole family loved it and I'll make it over and over again. I'm not a real paprika fan, so substitued a tsp or so of cumin - highly recommend that! I had a few jalepenos that had to be used up and they tasted good in there, too. Enjoy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BAKKERJE

Reviewed: Sep. 19, 2011

This recipe was good, but nothing special. It seemed a bit bland for my husband and I - definitely very fresh and a nice comfort meal, but a bit disappointing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hungrymonkey

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Aug. 18, 2011

This was really tasty. I boiled the chicken so I would have shredded meat rather than cubed. I found the chowder to be really thick after adding flour, so I used two cans of corn and added the water it came in, which made the flavor a little too sweet. I also used about five cups of chicken broth, as others have mentioned. The hot sauce I used was Sriracha, and I skipped the Worcestershire. I had to let mine simmer much longer than the recipe called for, because the potatoes took a long time to soften. I subbed 2% milk for the cream, to lighten it up a bit. I served the chowder with cheddar biscuits that I also found on this site. Great dinner!

Was this review helpful? [ YES ]
1 user found this review helpful