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Southwest Style Creamy Corn Chowder

Reviewed: Mar. 2, 2010
This recipe has great potential, but as is is way too spicy. When I cook a recipe, I never mess with the amount of ingredients. As I was pouring in the pepper, I was a bit skeptical of 2 tablespoons, as that seemed like a lot. When I tasted it a few hours later, it was so overwhelming that it took away from everything else. I ended up just doubling the recipe w/o adding any more pepper...and it was still spicy, but not nearly as bad. I will do this recipe again, but with much, much less pepper.
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