This is great! I made it with shrimp and spinach tortellini. I cooked the shrimp with a little olive oil and salt and pepper and took them out of the pan. Only used 4 table spoons of olive oil. Omitted the sugar. Added the wine before the tomato sauce, brought it to a boil and then added the tomato sauce and bring that to a boil. Tossed everything together at the end. Delicious! You can really put this on any pasta! I didn't cut up the pepper small enough so next time I am going to make sure it is very fine.

Very tasty! Used Corona and added some Triple Sec. Yummmm! Just a side note: I used the margaritaville to make it and there was no enough room in the pitcher to make it a frozen drink. Cut the serving size to 1 so you can make it a frozen margarita. It will require slightly more work, but the consistency will be much better!

I made some slight modifications. I cooked the chicken with the onions and garlic and then shredded it after it was cooked and added it back. I used chicken broth. I used a can of diced tomatoes with green chills. I used heavy cream. I added another can of regular corn. It was good, but I think it needed more flavor. Next time I will shred my own pepper jack cheese the pre-shredded doesn't have the same spicy flavor to me. I will also will add more onion. The dash of hot sauce is a must. Also, if you want the really chowder feel to it you have to let it cook much longer. When we went to clean up after dinner it was so much thicker.

My husband went food shopping and mistakenly bought 2 lbs. of boneless pork loin chops so we had to keep an eye on the meal so it wouldn't be mush. I did a quick cook on the stove top just so I would have the juices to cook the onion and garlic. I also used 2 16 oz. jars of the Herdez verde like others recommended. I also used a little less than a qt. of chicken broth instead of water. I cooked it on low for about 7 hours. We used it for tacos and then for the stew the second night. Great flavor and the cilantro really makes it. Great cheap meal to use for 2 nights too. We are only 2 people so 4 servings was just enough for us (2 tacos and stew). I plan on making a lot of this for when we have company.

Used heavy cream instead of half and half. Cooked the bacon first then removed the pan from the heat and added the onion. Then added the bacon right at the end to sauté it all together. Cooked the first 90 minutes on high heat. Then cooked for 7 hours on low. Topped with cheddar cheese and bagged 'real bacon' bits and some cayenne. Love!

This was good. Could have used a little more flavor. I didn't really taste the onion so I think next time I will add more. I used canned peas. I also used vermicelli pasta because I had a box already opened that I did not want to go to waste. I really like the simplicity of the recipe and also the simplicity of the Philadelphia cooking cremes. I just wish that after 5 minutes of serving the creme wouldn't get all clumpy. It makes the dish unappealing. So I feel like you have to eat it fast! If it could just stay creamy I would be much happier.

Delicious! I doubled the cream cheese and did about 1 3/4 cups of half and half. My husband isn't a fan of crawfish so I used shrimp, clam meat, and baby scallops. I also had a shallot on hand so I chopped that and added it in with the green onions.

I made some changes. I did put salt in while boiling the water. I also used vermicelli pasta. My supermarket did not have the Savory Lemon and Herb Cooking Creme (of course they had multiples of every single other one) so I used the Italian Cheese and Herb. I threw the tomatoes in the skillet a little earlier to warm them up. I thought it was DELICIOUS. I think next time I would add in some crushed red paper to add some kick. It's a keeper though! Easy and quick which is what I need since I don't sit down to eat until 10PM.