Corn and Potato Chowder

My family loves this recipe. It's very easy to make. We do add a bit more ground red pepper since we like to eat spicy food.

so easy to throw together and really tasted great. my husband called it the perfect comfort food. i mushed a few of the potatoes before serving to give it a little thicker consistency. will definitely have this again!

We added a bit of low fat ham to "beefen" it up a little but it wasn't absolutely necessary to do. Delicious flavor. Served with cantalope and some whole wheat bread for a great cold night meal.

Fabulous!

I was nervous about making this recipe because of all the reviews that said it was bland. For me this soup was perfect, I absolutely loved it. I made no substitutions, the only thing I did was cook it for 20mins and when the potatoes were nice and soft I mashed a few with the back of my spoon to thicken it. I will definitely make this again!!!

Although it's July the weather turned yucky recently. I felt like something warm, satisfying, but easy and inexpensive. This recipe fit the bill perfectly. Normally I'm not a huge fan of green peppers, but after cooking them down they added a lovely sweet note to the dish. I also added black pepper before serving.

Very good, didn't use peppers since I dont care for them and i didn't feel like anything was missing. Added ham like others suggested and definitely thought it rounded it out.

My husband can't stop talking about it and he even squeezed my butt for doing such a great job! Five stars!

The soup was very good. I read the reviews and made changes accordingly: used chicken broth instead of water, used a very small green pepper and mixed it with celery, added more red pepper for spice, and added corn starch at the end to make it thicker and more like a chowder. All in all I will definitely be making it again! Delicious flavor and very easy to make for a weeknight meal or a day where time is limited.

On it's own, I found this recipe inCREDibly bland. Lacking kick, it was very soupy for a chowder. To salvage it all, I pulsed some of the potatoes with an immersion blender to give the base a thicker texture, then added hot salsa and black pepper to individual bowls. Serving with cheddar is a must, and whole wheat bread rounded out the meal. With the revisions, I would consider making this again, but only as a quick weeknight meal. Bon appetit!

I loved it! Tasty and with some complexity. I'd let the potatoes go a little longer than 10 minutes next time.

This was easy but pretty boring. Fine for myself but I would not serve this to guests.

I loved this recipe but did make quite a few changes: As suggested, I cut back on the green bell pepper, added a can of creamed corn, substituted veggie broth for water, and doubled the Old Bay seasoning. Additionally, I added more potato, threw in some carrots and peas, and served the soup with shredded cheese and chopped bacon, in addition to the scallions. I will definitely be making this again!

I love corn chowder and am always looking for a quick way to make it. This fits the bill with a few modifications. Since I don't like green peppers I might use a small qunatity of red, yellow or orange instead, and since I only had regular onions on hand I used them instead of green onions. I also didn't put anything on top of the soup. Yummy.

I've made this a few times now and it is delicious and filling. I ommited green peppers because i don't like them. The half and half and corn provided a nice sweet flavor together.

This recipe is a HUGE hit at my house. I usually use creole seasoning rather than seafood seasoning/Old Bay - but only because I already have it around. It gives it a really nice spice. It is nice a filling and especially good on rainy days. **I like to add freshly ground pepper!

This soup was good, not great. I think using vegetable stock would make it a little better, rather than just water. Also, 3/4 tsp. was a little too much thyme for my taste...although I didn't have any Old Bay seasoning so maybe that's why the thyme came through as strong as it did. Overall, a tasty comforting soup. Just needs a little something extra to put it over the edge.

I really enjoyed this receipe. It is great to take for your lunch. The night before I grilled red potatoes and I used those left over potatoes in this recipe and it was great. I would recommend this and would make again.

This is good! I've made it several times. Very fresh tasting and very filling. However, I used yukon gold potatoes instead of russet because I think they taste better. I added cooked carrots and those tasted great in there. If you want the chowder to have a thicker texture, you could add some mashed potatoes or creamed corn.

my picky husband and tween son loved it! seconds for both. i added a bit more water and half and half to make it a bit more soupy. yum.

This was super yummy!! Very quick and easy. To make it a little more chowder like I added in some potato flakes before I added the 1/2 and 1/2. I also added some crumbled bacon.

I added a bit of bacon too. This was great - perfect weeknight supper for a cold rainy evening.

I've made this recipe several times with the following adjustments - used 1tbsp of butter while cooking the peppers, added about 1 cup of red onion and 2 cloves of garlic (cooked w/ the pepper), used chicken broth instead of water (2 cups since I think I had a little over a pound of potatoes), added a bit more (1/8 tsp) of old bay seasoning, left out some of the salt (since I used broth), and added chopped bacon on top as a garnish with the cheddar and green onions. Not exactly "light" anymore but nevertheless delicious and filling for a chilly fall night. Came out fantastic and will definitely make again with those additions.

Quite simple, quick and full of flavor. I followed directions exactly with the exception of using vegetable stock instead of water. Also, I added a few extra sprinkles of the cajun seasoning and ground pepper since we like spice.I cooked potatoes an extra 10 minutes so I could smash them a bit as I doubted the kids would be as excited to eat if it was too chunky. Everyone ate and enjoyed it. Will likely be used often during fall and winter in our home.

I can't imagine anyone finding this recipe "bland". Just add a little more red pepper. I used fresh corn cut from the cob, did not have half and half so used 2% milk, and used chicken broth instead of water. Not only will I make this again, but I plan to use it on my cooking show. A recipe is just a guide line, get creative.