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Reviews for: Photos of Colorful Corn Chowder
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1 of 108
YUUU-MMY! I had a slight "inspiration" while making this last night. Instead of cooking the green and red peppers along with the onions and carrots I roasted them by slicing in half lengthwise and placing them in the pre-heated broiler for a few minutes on each side until charred. Then let the pieces cool a few minutes before chopping them up to add into the soup along with the water. I also eliminated the dry potato flakes and used a large Yukon Gold diced and cooked with the onions and carrots. And I added just a little extra of each seasoning listed. This was a knock-out soup and so easy to make! Thanks Margo!
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(54)
This was great! I roasted red and yellow peppers (didn't use green) used 4 carrots added a can of green chilis can of cream style corn subsituted 1 can of fat-free evaporated milk instead of half-and-half to lighten it up. Didn't use the milk at all and felt like it was just the right consistency. Oh I also forgot to add the cheese on top and didn't miss it. This was great the first day even better the second.
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(33)
I LOVE corn chowder but have never made it.This is one great recipe! After reviewing a number of other recipes and reader comments I made a few changes. I didn't have any peppers that day so I substituted a slice celery rib and I added a 14 oz can of creamed corn after softening the vegetables. Instead of 3 c water used 2 c water 1 chicken broth 3/4 cup skim milk powder. And reduced the potato flakes to 1 c. It was very good. Will make this again. You probably don't need to change anything in the original recipe but I think that the creamed corn helps and I would use whatever broth you have on hand for part of the water required.
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(29)
I made this for the entire staff of the hotel I used to work for and everyone loved it. I made it again and froze it individual serving sizes. It is so flavorful.
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(15)
This was really good. I refuse to eat potato flakes so I added 3 finely diced yukon gold potatoes and some extra cheese and some flour to thicken it up. I also added some left over grilled chicken. Delicious!
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(14)
I really liked this creamy soup. Just the right amount of ingredients and taste!
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(12)
This was awesome!!! I used canned carrots to speed up the cooking process. I always make large amounts of soup when i cook. I made this recipe to yield 30 servings. I used Paprika instead of Cayenne only because i had it in the house and Cayenne is VERYexpensive. To all you soup makers:ALWAYS STICK TO THE RECIPE MEASURES! IT IS VERY IMPORTANT.Sometimes a soups consistancy changes as you cook wait until the finished product then add whatever you think you have to add. Its dissapointing to "botch" up a batch of soup but thats how you learn. Karl Buffalo NY.
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(8)
My husband & I really liked the recipe w/ a few changes. Because we thought it should be a bit thicker I used 2 - 16 oz. bags of frozen corn & 1/2 c. more pot. flakes. (I used buds which work just as well. Next time I will add 1 can of cream of corn soup as well. Otherwise delicious & easy.
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(7)
It's one of those "It's not me it's the recipe" moments. I followed the recipe exactly except that I used fresh corns. I had to try to do something to salvage the chowder. I will probably not make this again. Sorry for the bad review.
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(3)
