10 Reviews

Another yum! I followed the recipe as directed with 2 small changes. I used russet potatoes as that is what I had on hand, and only added 1 chipotle chili because I was serving it to some people that don't like spicy. Go figure, lol! But they loved it! This was really good and simple. When I make it next time for myself, I will add more chipotle as I love the smoky spice. Thanks MamaJ for a real treat. Made for PRMR Tag.

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lazyme February 05, 2011

Fantastic Soup! The only changes I made were to use 1 can of corn and I only had russet potatoes on hand, but this chowder is so satisfying on a cold day! It is sweet and smoky and great with rustic bread and butter. I used 2 whole chipotle chiles (about 2 Tbsp), since we normally love spicy food, but it was almost too much, so I will probably back off next time.

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zephanie January 09, 2009

Wow! The smokey flavor from the bacon and chipotle is so tasty and there is the little kick from the chipotles too. I used one whole chipotles pepper with about 1 tsp extra of adobo sauce. I used 1 1/2 cups of light cream in place of the heavy cream and used one can of corn instead of frozen. I also had to sub vermouth for the sherry as I was out. It worked well but I really think sherry would be the better choice. Thanks MamaJ for a wonderful chowder!

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Kim127 November 06, 2008

This was easy and quick to make! Loved the smokey heat! I used 3 chipotle peppers and added some adobo sauce. I did use more sherry o deglaze. I would deglaze before adding the flour. I also used low fat milk for all milk and cream called for in the recipe. Thanks.

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Rita~ March 24, 2008

This was so delicious! My husband loved it and a friend that came over for dinner took some home. It is definitely better the next day, it had a chance to thicken up the first day it was more like soup. I also cut back on the chipolte chiles and put them on the table for people to add what they liked. I will definetly make this again.

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mamagacci January 25, 2008

Four eaters agree -- five stars are not enough! I followed instructions with only two deviations: I couldn't find any dry sherry and so used white wine--I know the sherry would have been even better; I used a minimal amount of chipotles in adobo and that was plenty hot for us. Everyone loved it--I've already been told that this soup MUST be made again...and again...Thanks, MamaJ!

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Chef Kate January 17, 2008

Very tasty, but a bit too spicy for us--next time I will only use 1 tbs. of chipotle. I also added about 2 tsp. of salt and it really gave the flavor a boost. We're looking forward to having it again this winter.

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cmirish October 18, 2007

This was excellant MamaJ. My dh & I really enjoyed this tasty soup. I used large jumbo shrimp...mmm. I love all the different flavors and textures in the soup, you could really taste all the seperate flavors. The addition of the sherry and hot peppers takes this to a new taste level. Thank you so much for sharing. We will be enjoying this often. Kudos...BK

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Baby Kato October 02, 2007

Love, Love, Love This Soup!!! Spectacular! It is a bit spicy and I love it that way. This is so easy and tastes like a million bucks. It's amazing how all the flavors marry after the 20 minute cooking time. I'll be making this one all winter long!

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cookiedog September 22, 2007

Wow, from one WV girl to another! (born and raised in Charleston) We LOVED your chowder recipe. I had some really nice jumbo shrimp that I cut into thirds to put in the soup. The smoky, spicy blend was just right for our palates. I'm going to follow your lead next time and triple this. BTW, no changes were made to your recipe, it was followed to a T. Thanks so very much!

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Irish Rose June 03, 2007
Chipotle Shrimp and Corn Chowder