Good soup! I do not own a food processor, so my soup was a bit chunkier than the picture. I also used fresh corn off the cob instead of the second bag of frozen corn. I would suggest adding a jalapeño or something else for a bit more spice and will do so in the future.
a very yummy and easy to make soup. I let it cook a little longer just to make sure the flavors blend, and because the boyfriend loves bacon I crumble extra for him. I could make this once a week. it may have become my favorite soup!
I normally steer clear of corn chowder because of the fat/calories so I was excited to see a recipe that was low in both. Instead of the pre-mixed and chopped vegetables I used half a cup each of finely chopped celery and onion (used a food processor) and one whole jalapeno. The jalapeno worked great to add spice but wasn't too overpowering, at least not for me. I also used skim milk instead of 1% and it was fine. I highly recommend this recipe. It seemed more like 4 servings than 6.
This was wonderful. Made some changes to my liking. Doubled recipe, added about 2 cups of chicken stock and 2 cups of SKIM milk. Puree milk and corn WELL so it's nice and smooth. I broiled a jalapeno pepper until black then removed skin and chopped fine. This adds tons of flavor without heat. Left out other peppers. Used regular sharp cheddar not light and added carrots to celery/onion mix. We could not stop eating this! Would make it again tommorow.
I love this soup! to take it up a notch, i add a couple red skin potatoes, cubed and some crab! Delicious. I also like to add some heat so it's a spicy crab and corn chowder. The additions make it heartier for a nice meal and I make this all the time. Pair with a salad and your done!
I really like this soup. I added what I had in the fridge instead of the veggies that they asked for. I had already cooked asparagus that I chopped up and green onions. No celery or peppers, but I think you could use any veggies you want in this recipe. I ended up with about a cup of the veggies instead of 1/2 cup, which made it a very chunky soup. I ate this for lunch by itself and will definitely make again.
I hate to give this one star as I altered the recipe by using fresh corn...I thought fresh corn would make it better? But overall, the texture of the soup was really bad. I didn't enjoy it and threw out the leftovers.
This was good. I added a Jalapeno Pepper to give it a little heat and served it with Corn Muffins. I would definitely make it again.
We really enjoyed this chowder. I used green onions for a subtler flavor; and would use more celery and bell pepper next time.
Wonderful on a cold night. I made this soup for my husband and one of his friends and they both had seconds. I bought the frozen corn seperately (a bag of yellow and a bag of white) instead of a mix of yellow and white together. I will do the mix next time.
This soup is the perfect comfort food! Thick and creamy, very more-ish and yet it comes together in about 10 minutes. I can't get a pre-chopped onion/pepper blend so chopped up some onion, celery, and carrot and sauteed those to start (I didn't add peppers as I don't care for them in chowder), otherwise followed the recipe exactly. It is a dark & stormy night so I served this with hot multigrain toast but it would also be tasty with biscuits (or, the tomato- avocado salad, if something cold appeals!)