4.5 stars. I had 3 bowls (breakfast and lunch), and DH declared that this was a fine creamy soup (he generally avoids creamy soups) that just needed some Old Bay to add the final spicy kick. I tried that, and agree. By the way, I used 2 Tbsp. canola oil; my cookware needs the oil to saute well. I saved the rest for lunches this week; I don't think this will freeze well. Made for The Wild Bunch in ZWT8 for its trip to Mexico.
Made exactly per recipe except omitted celery (~blech~) & used 3 cloves of garlic. SUPER easy to put together. I used 3C chicken stock and got 7 servings at 1C each which I froze for grab'n'go lunches. The pepper gives it a nice zing. After trying it, I decided to add some salt to it (I used no-sodium chicken stock) and that definitely improved it! Thanks for sharing this!
Really good for a cold night dish.
This is so good, also super easy to make.I made it just like the recipe stated. Served it with toped with grated cheddar cheese & cornbread. DH loved this soup it will be made often
This was very good. I only did a few things differently. I added a lot more garlic to taste, I added a 1 tsp of cumin and used 4 cups of chicken broth with a little more cornstarch. Other than that I followed it pretty closely. I will be making this often. Can also add in some red potatoes. It took me no more than 30 minutes to prepare.
Easy and tasty soup! This had a really nice blend of flavors. It was great for a warming meal on a cold day. Thank you for sharing!
WOW, under 30 mins to make a delicious dinner soup that warms the body and the soul. Super easy to make (and I started with raw chicken) but it doesn't taste like it was made on the fly. I'm not the worlds biggest corn fan but I do keep frozen corn and use it on occasion and this soup was the perfect thing for it. The recipe is filling and hearty without being heavy and I think that it would work well in the crock pot if you'll be spending the afternoon out. Thanks for a soup that I know I'll be making again! :D