By Jeff Hixson on January 14, 2003
Photo by RN4IttyBits
Photo by RN4IttyBits
Serving Size: 1 (514 g)
Servings Per Recipe: 4
"Very nice with the spices. I used plain yogurt since I didn't have cream around.
Noticed a trick in Bitman as I was researching these corn chowder recipes which is to boil the cobs in water to create the stock."
"Very flavorful! The cheese on top is a nice touch. I added an eensy bit of cayenne pepper for a little extra zing."
"This is sooooooo amazingly delicious!!!!! I even wanted it for breakfast! :o To cut down on the fat, we used 1% milk instead of the cream. Though the chowder obviously wasn't as thick as it should be, the taste was still fantastic! The only other change we made was that instead of fresh corn, we used about 3 cups of canned whole kernel and creamed corn combination. We hardly needed to adjust the seasoning--it was perfect for us! We will definitely make again. :)"
"My family said this is a "Do Over" recipe! I used 3 cans of corn w/liquid, 3 large russet potatoes peeled (I put them in after the onion mixture sauteed and cooked them a little before adding the chicken stock) I also added 1 rib of celery w/the onion. I didn't have any cream, so I used 2% milk w/ 3 heaping teaspoons of sour cream, added slowly as not to curdle. Delicious!!"
"I really liked this although, or maybe because, it's really high calorie! DS who really likes soup didn't like it, DS who doesn't like soup didn't like it, and DH thought it would be better without corn. I used 4 ears of bicolor corn and celery instead of red pepper. Also dry mustard instead of tumeric like another reviewer."
"I have tried several corn chowder recipes, and this is by far the best! The seasoning and the bacon add such a wonderful flavor. The smell of this simmering on the stove is heavenly! I used corn kernels from a couple ears that I had roasted earlier in the week. This is my new go-to recipe for corn chowder."
"This recipe is delicious as is although I've made variations, depending on what I have at hand. This is a staple in our household during corn season, but I've used both frozen and canned corn in the winter. The longer you let the flavours "meld" after cooking, the better it tastes."
"Very nice soup, flavorful and not difficult. I did use 4 ears of corn, but that was the only change. I did garnish with some chopped scallions.
Very good flavors!
Thx for sharing"
"I didn't have any potatoes, so I mixed in some leftover mashed potatoes instead. Nonetheless, it was wonderful. I will definitely be making it again."
"This chowder is really delicious! Didn't make any changes to the recipe. I will make this again. Thanks!"
"When I offered to cook dinner for a couple with a new baby, this is what they requested. I'd never even eaten corn chowder, much less made it, so I had to go searching for a recipe. There are a lot posted here but, when in doubt, always trust Mean Chef! It took a little time but was extremely easy to throw together, and my friends absolutely raved about it."
"FANTASTIC! My mother overbought corn cobs a few days ago (the woman cannot resist a sale), so I made chowder with this recipe and WOW was it good! So good that I am making it a gain in a few days with the last of the corn! I am for sure saving this recipe."
"This was delicious! I used red potatoes instead of yukon and added some green onions at the end. Served with corn bread. Thanks for sharing!"
"Added 4 green onions for colour and flavour. EXCELLENT. Used 4 ears, and this makes about 4 quarts. If you don't have cream, try sour cream. Added a little tang and body."
"Absolutely the best corn chower I have ever made. The cumin and tumeric add a special touch without being overwhelming. August corn is up in Vermont and here comes another batch!"
"I did not have any fresh thyme, and used a bit too much dried. Even so, this soup was delicious! Everyone, including the children loved it. They said next time, make a bigger batch! Thanks for sharing a new family favorite."
"This was delicious--but if I could, I'd drop half a star because the recipe is a tad too rich. It could be my own fault, tho, since I realized too late I only had 2 cups of stock handy. I should perhaps have substituted a cup of water for the missing portion, in order to cut the fatty flavor; didn't because I was afraid of dulling the flavor--but since this recipe's packed with yum, it wouldn't have hurt."