Quick Chicken and Corn Chowder Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 2, 2015
Quick, easy and tasty. I added a can of cream corn to thicken and didn't have the beans…used a potato instead and thought it was a great substitute. A bit bland, so if you like a lot of flavor, you'll need to add something more. I ended up putting a small can of green chilis and a dash of jalepeno seasoning and then it was 5 stars!
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Reviewed: Feb. 1, 2014
I threw in a half cup more of cheddar and a can if cream corn plus an additional tablespoon of starch. I simmered it with the beans and it didn't take long to thicken up, plus there was so much good stuff in there. Next time I am going to use 1 cup of red peppers and a few pinches of cayenne.
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Reviewed: Jan. 16, 2014
This was very tasty. My only area for improvement for it would be that it needs a bit more substance. The flavor was there, it just needed more "stuff" in it for my family. Next time I will definitely add the whole can of beans rather than just 1 cup. I will also add about 1/2 again as much chicken. Will definitely make this again.
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Photo by Lori McInerney
Reviewed: Jan. 12, 2014
I loved this easy to make chowder. The cheese is an excellent addition. I seasoned the chicken breast with the olive oil, S&P and garlic powder then baked it in a 350 degree oven for 35 minutes. I diced it and tossed it with all the other ingredients in the slow cooker on low until the onion and pepper were soft. Only had a yellow pepper which added a nice sweetness. Served with garlic bread this was a nice hearty meal.
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Photo by Lori McInerney

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA
Photo by lovestohost
Reviewed: Jan. 12, 2014
When Mr. LTH woke up sick, this became a last minute Sunday afternoon lunch. I always keep pre grilled/shredded BLSL chicken in our freezer, so I used that in place of the raw chicken. I also added a T of butter, just because I love the richness a bit of butter adds to soup. I always use chicken stock, so I did here, as well. We only had 1% milk, but I'd have used skim if we had it. The only "white" beans we had were blackeyed peas, so that's what I used, though I'm sure that's not what I was supposed to use (they worked, though!). I added well more than a 1/2 tsp salt, probably closer to 1-2 tsp, but I like "salty" soup. This was an excellent soup that came together in a short amount of time, just as the title suggests. I'd absolutely make this again. The red pepper (and I used some I'd previously frozen w/no noticeable impact) and corn (white, frozen) added a nice bit of sweetness to the soup. THANKS for the recipe!
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Photo by lovestohost

Cooking Level: Intermediate

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