Reviewed: Jan. 26, 2013

Good recipe but I made a few changes for the better- instead of the diced green chillies, I added a tablespoon of taco sauce. It sounds odd, but it just adds depth to the flavor of soup and is very palatable. Also, instead of the processed cheese, I stuck to the trusty shredded cheese (at least 1 cup); it tends to work best with the yellow cheeses (I prefer cheddar). Be sure to let the soup cook slightly before adding the cheese else the heat will scorch the cheese. It won't create a difference in flavor but it will make the texture a bit grainy.

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Reviewer:

MandyCooks

Reviewed: Jan. 22, 2013

My family and I love this soup! I only use 1 tablespoon of butter instead of 2 tablespoons of margarine. I also roast my own Anaheim Chili peppers instead of canned peppers. I add the cheese and peppers to each individual bowl instead of the whole pot.

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Reviewer:

Why Mom

Cooking Level: Intermediate

Reviewed: Jan. 6, 2013

This was good. I didn't need to add anything else. I used the recipe, scaled up about 150%, and it was great. Served with fresh baked bread and a couple other types of soup, and it was a hit.

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Reviewer:

Eepie

Reviewed: Dec. 30, 2012

I just finished making this and my first time making chowder anything, turned out great I did have to make my own breakfast gravy as they dont carry it where I live. I looked up one here and used that. I will make this again as it NEEDS ham or something!

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Reviewer:

3TEQUILA

Cooking Level: Intermediate

Home Town: Owen Sound, Ontario, Canada

Living In: Tumbler Ridge, British Columbia, Canada

Reviewed: Dec. 30, 2012

This soup was delicious! I changed it a little by using almond milk instead of cow's milk, adding 1 cup chopped facon (fake bacon), substituted carrots for the chilis and also put in more cheese than called for. It was so good, I'll be making this again!

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Reviewer:

Erin

Reviewed: Nov. 25, 2012

Its a very good base! If you have some imagination you can use this to make all sorts of different variations. I found it a bit dull if you enjoy lots of spice but its very open to customize! I mixed things up with my second batch. I added some bacon and brocolli and it turned out good!

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Reviewer:

Miss_Natcula

Reviewed: Nov. 18, 2012

Really really good! I'm a huge crockpot kinda girl so I followed a few other reviewers tips and the soup came out wonderful. I baked off some bacon (400 degrees for about 20 minutes) Put some (about 2 Tbls.) of the bacon grease in the bottom of the (high) hot crock pot, put in the celery & onions. I added the potatoes & chicked broth cooked it on high for about 3 hours. I then added a can of cream corn, regualr corn, 6 oz of Velveeta & used 1 cup milk & 1 cup heavy cream. Always salt & pepper. I let it cook for another hour. Added some shreded cheddar, bacon bits and chives. Fantastic!

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Reviewer:

Leslijo

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Wylie, Texas, USA

Reviewed: Nov. 5, 2012

This recipe is amazing. You can do so much with it or make it just like the recipe. I added fresh Jalapeno's, Cumin and Chipotle hot sauce for a kick. Serve it with fried corn tortillas on the top.

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Reviewer:

kelly lackl

Reviewed: Nov. 3, 2012

I added chopped carrots, shredded cabbage,diced cauliflower and reduced the potatoes to suit my taste. The milk gravy mix is a great way to make a creamy chowder. Thank you for that tip!

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Reviewer:

lynan

Reviewed: Nov. 2, 2012

This was so surprisingly good! I roasted 3 peppers myself as opposed to using (flavorless) canned so it was nice and spicy. I also used evaporated milk for part of the milk since I was running low on it. And I used a mixture of cheddar and pepper jack since I didn't have velveeta. I will make this many more times!

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