Reviewed: Feb. 17, 2012

I used 7 potatoes since mine seemed on the small side, only one onion, 2 tsp. Better than Bouillon instead of the chicken bouillon cubes, along with all the other ingredients called for except the ham. I covered with 2 cups water and cooked on HIGH for 3 hours. Then I added the ham for another hour. Before adding the evaporated milk, I removed 1 cup broth. At the end I mashed just a few of the potatoes. I added a little salt and white pepper. We enjoyed this.

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Reviewer:

Paula

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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Jan. 8, 2012

Good, but not great. We served it in bread bowls which was fun and added some needed thickness to the broth. I used chicken broth rather than water, and omitted the celery, but otherwise followed the recipe. My family liked it better than I did, but I don't think I'll make this again.

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Reviewer:

AMY BIRKNER

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Riverton, Utah, USA

Reviewed: Jan. 6, 2012

This was my first time making corn chowder. It was delicious! Great recipe! Here were my changes: I used a slice of bacon, not ham. I added cubed chicken as the meat. I used 2 cans of chicken broth, covered the veggies in water, and used 2 chicken bouillon cubes. To season, I used paprika, a little sage, a little hot sauce, mustard powder, salt, and pepper. I will be making this again for sure!

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Reviewer:

Missuscurlz

Cooking Level: Intermediate

Home Town: Acworth, Georgia, USA

Living In: Lancaster, South Carolina, USA

Reviewed: Jan. 3, 2012

as many others mentioned, you need to SERIOUSLY doctor this to make it good and i wish i had done that. If you make as listed it is not creamy and lacks flavor. Adding flavor after cooking as directed didnt help.

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Reviewer:

Kawalsh

Reviewed: Jan. 2, 2012

awful

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Reviewer:

sue

Cooking Level: Intermediate

Home Town: Douglassville, Pennsylvania, USA

Reviewed: Nov. 22, 2011

Easy and quick recipe. We were overall happy with that. We will make it again.

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Reviewer:

traceypalmer

Reviewed: Nov. 16, 2011

Great recipe...just tweaked it a little. I left the skins on the potatoes, used bacon instead of ham, 1 can creamed corn and 1 bag frozen corn, and instead of the bouillon and evaporated milk I used 1 can chicken broth and a little starch (without the starch it was too soupy). Would def. make it again!

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Reviewer:

Mandy T.

Cooking Level: Intermediate

Living In: Schenectady, New York, USA

Reviewed: Oct. 25, 2011

This is a great, quick chowder recipe. I'm not sure why some of the reviews are claiming this to be more like soup than chowder, but it may have something to do with adding water. The recipe calls for chicken boullion cubes, but does not say to dilute in water. Nor does this recipe call for chicken broth. The liquid from the corn and the can of milk are all you need to turn these ingredients into a deliciously thick corn chowder!

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Reviewer:

lovetocook

Cooking Level: Expert

Living In: Forest Lake, Minnesota, USA

Reviewed: Oct. 7, 2011

A little to watery for my liking.

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Reviewer:

Karisa

Reviewed: Jun. 13, 2011

This soup was a bit watery for my taste. I could have thickened it up with a flour/milk mixture but I didnt want to take away from the original recipe too much.

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