This recipe is great just as given. I don't understand why people alter the recipe and then offer sub-standard ratings.
This is a great recipe. Have already made this 3 times in this past month. I did cut out one of the Can of patato creme as two seemed a little strong. Exchanged it out with a creme of celery.
This recipe is great just as given. I don't understand why people alter the recipe and then offer sub-standard ratings.
I only gave this recipe 4 stars because I think it is a good base. I made lots of additions/revisions plus I halved the recipe... so take that into consideration for amounts used. First I used yellow potatoes. These have a nice flavor for soups. I chopped the bacon before browning... this makes browning easier. Then I wanted this to be spicy and flavorful... probably too spicy for most but I added to the bacon while near the end of browning: 1/2 white onion (diced) 2 garlic cloves (minced) 2 Serrano peppers (seeded & diced) and 2 jalapeno peppers (seeded & diced). I sautéed these with the bacon until all was tender and the bacon browned. I doubled the cream of potato soup rather than also adding cream of mushroom. I doubled the amount of corn and used Mexican corn instead of plain and added 1/4 c of heavy cream in addition to 2% milk. I also added coriander cumin and oregano to the mixture and eliminated the curry powder. This was truly amazing... one of the best dishes I've ever made!
I used vegetarian bacon (with olive oil instead of grease) and it turned out fantastic. I also got these teeny little potatoes at Trader Joe's that I threw in whole without having to slice or peel and it tasted good and was easier to make.
This was definitly tasty but I tweaked it with what I had on hand. First off I halved it and then I did not use any Cream of Mushroom Soup - just the Creamed Potato. I should have used just 1-10oz can of creamed corn (I used that and a 5oz can of reg. corn - which was too much) because I wanted the soup to have more corn. Then I added extra spicy pepper and salt and pepper to taste - and definitly did not use a full cup! I think this recipe would be good for a slow cooker and it also works well to mash it (good for folks who've just had their wisdom teeth removed and can't chew - which is why I made the recipe).
I thought this was delicious! The recipe makes a lot of chowder which is good if you are feeding a lot of people. I would suggest increasing the amount of curry powder (1/4 tsp for so much really doesn't add enough curry taste in my opinion). But I thought it was great- good taste thick (not runny) easy and cheap! It has a lot of sodium so be sure to drink a lot of water!
Made this soup for company and all LOVED it -- didn't add the curry powder and only salt and pepper to taste (i'm sure 1 cup is a typo!) I used 99% Fat free cream of mushroom and 2% milk and it was very good still. Matter of fact many asked for the recipe Also I used jarred Real Bacon for convenience
My husband and 14 year old son finished all of this in one sitting (I had a small bowl) and this makes a lot of chowder. I would substitute another cream of potato for one of the cream of mushrooms it tasted a little too mushroom-soupy to me but I love the taste of potato so it might just be me. My family didn't seem to mind. I would also cut back on the potatoes. I didn't use all of mine it would have been too bulky. My husband thought there was too much corn but I didn't. Great quick chowder!
I halved the recipe and had to use cream of onion instead of potato because it is what I had. I did not use curry powder (not a fan) but the soup did need some seasoning. I added a chopped jalapeno. DH said it needed some cilantro. It was a tasty soup and I will most likely make it again. Thanks!
