Corn and Red Pepper Chowder Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Oct. 6, 2013
I used FF half-and-half, and as written, this was pretty bland. I did have to thicken more to reach a chowder consistency, I added some chicken bouillon to boost the flavor, and as another reviewer mentioned, added a little shredded cheddar. It ended up tasting pretty good, and I would make this again with these modifications.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Apr. 16, 2013
Made this last night...it was definitely more than 15 mins prep time, but more importantly it was very bland as the recipe stands. I had to add more S&P and then grated cheddar cheese to make it something worth eating. With the additions, it was enjoyed, but would not make it without the cheese.
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Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA
Living In: Johns Creek, Georgia, USA

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Reviewed: Mar. 30, 2013
This was absolutely delicious and not difficult to make. It did take slightly longer than 15 minutes to prep, but that may have just been me taking my time. I used a good organic vegetable broth, and probably used 3 cups of that and 1 of water, but other than that, I followed the recipe. I used frozen corn, and it was good, and left the skins on the potatoes for extra fibre and vitamins and for the pretty colour. I will make this again when soup seasone rolls around. Thanks very much!
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Photo by susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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