I have been looking for a cream based corn chowder for a long time. This recipe was amazing! I changed a few things but I never follow recipes to a T anyway. I used shredded chicken from a cooked rotisserie chicken sauteed it in butter, onion, garlic & added cumin while boiling it but I didn't measure it out. I think I added a little over double of cumin than what it asked for. I used heavy cream instead of half & half, used a can of cream corn & a cup of frozen corn, a can of chicken broth, and a can of hot rotel, drained. I tripled the amount of cheese that it called for, and it still didn't turn out too cheesy. I did let it cook for about 20 minutes on low after I added everything so that all of the flavors blended together more. I served it with crispy baked corn tortillas & dashes of Frank's Hot Sauce. My husband had 3 bowls of it. It was better the 2nd day & at it's best on the 3rd! Definitely a cold weather must!!
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I have been looking for a cream based corn chowder for a long time. This recipe was amazing! ...