Cheesy Corn Chowder

Good recipe. First time, I followed the recipe. Sorry, but it tasted like potato soup with corn in it. Second time followed the recipe but added 3-4 more slices of bacon, 2 cans whole kernel corn and a 12 oz. bag of frozen corn.

Good basic soup, but it is way too thin for us so I added 2 cups potato flakes, 1 1/2 cheddar cheese. I see no reason to brown the potatoes. I did cook the potatoes, with some match stick size carrots, and chopped broccoli in the chicken broth until soft then added to onion and bacon fat. Then followed rest of the recipe. Bacon get soggy in soup, so used it as garnish.

Recipe was great. I did make some changes: 1 can creamed corn 1 can whole kernel white corn 1 can whole kernel corn 1 small bag frozen corn.

A super easy recipe that yielded a great soup!

It was a great recipe. I also added a bit of flour to my chicken broth before adding in the heavy cream. I also added shrimp to my chowder. No bacon or onions.

No oregano Pepper jack cheese Half and half Theses are the changes I made. A great soup. Definitely a keeper!

I prefer basil rather than Oregano, but the soup is easy to make and delicious.

I thought this was a great recipe and wonderful flavor, as is. It was not thick, but thick enough, as the thick soups often have thickeners, which are nothing more than added calories and preservatives. I did not add a whole onion, and it was just enough. The flavor the next day was delicious, you could taste the corn, the potatoes, the bacon, all individual tastes. I do cook soups often and it only took me under an hour and it was a hit.

I didn’t fry the potatoes but boiled them in the broth until they were soft. I sauteed onions, celery and carrots in the bacon grease, then put in the broth as well as the following seasonings: Cavender’s Greek Seasoning, Bay Leaves and Thyme. Used some Smoked Cheddar and Smoked Swiss besides the one’s listed in the recipe. I didn’t like the consistency that it was and added some instant garlic roasted mashed potatoes. Garnished with bacon crumbles and chopped chives. So basically, I completely changed the recipe. I thought it was pretty good then.

I too changed this recipe around, but what a tasty starter recipe! I combined it with another recipe from here by adding Sherry, red & green peppers, cayenne & parsley from ‘Corn Chowder II’. Then, per our personal tastes, I added some thyme, cumin, garlic, carrots & celery. I added the garlic & onion with the potatoes to cook (about 7/8 minutes) in the bacon grease . Once I added the broth, it only took 15 minutes to soften them. I doubled this recipe as well, so we-d have lots of left-overs. As others have mentioned, it is thin as-is…so I added a 3rd can of cream corn…next time I might try adding more heavy cream. Overall, this was a huge hit. We loved it! Thank you to the authors of both this recipe and Corn Chowder II! It will definately be a regular in our kitchen.

This recipe is easy and I had everything on hand. I did not deviate from the recipe. It was so yummy that my husband was making happy noises as he ate it. Thanks for sharing.

Great soup, instantly became my daughter’s favorite! I made the soup a bit ticker, that way it was more filling, a full meal just by itself. Thanks for a great recipe.

I made it exactly as per the recipe and loved it! It’s lighter than a traditional chowder, but I prefer this consistency as it’s not heavy. Delicious!

My husband loves this with little shrimp or clams in it. Pretty easy to make.

Very flavorful. I used sweet onion and added a sweet sausage (steamed separately and not Italian) for a hearty take. It paired great with the bacon. I used exact measurements for corn and it was just fine. Did use corn labeled “sweet” though. Did not peel the potatoes and used a combination of colored fingerlings. They are generally soft and quicker to cook. 10 and 12-year old ate it up. Served with cornbread made in muffin tins.

This is a good base recipe. I switched things up.. I used all of the bacon drippings (about 3 tbls.) to cook the onions. I then added the potatoes that I seasoned with sea salt and pepper to the mix. I nixed the oregano and instead added cayenne pepper, white pepper and nutmeg. I mashed the potatoes with a stick blender..I used nothing but frozen corn, and replaced the cheeses with sour cream. I gave my husband the option of the bacon as a garnish or cooking it in the chowder. He chose garnish..It was wonderful the first night and even better the next day.

After I cooked the bacon to a crisp, I took it out of the skillet and all but 2-3 tablespoons of the drippings and sauteed the onion and a little fresh minced garlic in the drippings until the onion turned translucent. I added the bacon, sauteed onion/garlic, potatoes, chicken broth, spices, and the corn to my crockpot and cooked them on LOW for most of the day. Once I got home, I turned the heat down on my crockpot and lightly smushed the potatoes with my old fashioned potato masher, then added the cream and the cheeses. The soup was okay but it didn’t have nearly enough bacon, cheese or spices. After tasting it, I did throw in more monterey jack/cheddar cheese and a few more spices. Not a bad soup that worked out well for me in the crockpot. I don’t know that I would make this soup again.

We enjoyed this soup. I cook the bacon and remove it – use it for the garnish as we like it crisp. You can add more potatoes and kind of mash them. I did add celery & carrots and used fresh thyme instead of the oregano. Thanks for an inspiring recipe.

Outstanding recipe. This was fast and easy, had great taste. Next time I am going to add crab and may mash some of the potatoes to make it a tad thicker-overall I thought it was really good. My family loved it!

I’m not a great cook and not in the best of moods but I had a heck of a time with this recipe. I think I’ve spent close to 2 hours on it with prep included. I had my gas stove set to medium high heat but those potato cubes were not browning, finally cranked it up to high to get them going. Then the simmering…I have simmered before but again, wasn’t happening on anything lower than medium so after the first 15 minutes raised the heat. Finally some action but those darned potatoes were not getting soft so I think we ended up with 45 minutes of cook time before I added the corn, then cooked for another 20 minutes or so (I’ve lost track) and most of the potatoes were cooked through. Added the heavy cream and cheese, mixed and…bland. I think maybe salt and pepper to taste should be a little more specific, I think of a pinch and a dash but so far I’ve added at least 1/4 tsp of each. I only used 3 cups of chicken broth and 2 large baking potatoes so the consistency was great. I did not add the flour as others suggested but I do have good consistency. This was EXCELLENT the following day reheated in the microwave, the flavors definitely melded overnight so I have upgraded my rating.

Ok, so I used my bacon yesterday for BLT’s and didn’t have any for this BUT I did have some bacon grease to saute the onions and garlic ( my addition)and potatoes in. I didn’t brown the potatoes, ‘cus time was a factor, and only added 3 cups of a flavorful , so many arn’t, chicken broth. I couldn’t get my eye on the oreagano and so used basil and had no cream so added what we drink – 1% milk. I added alittle more cheese than called for. We like it alittle thicker so I just mashed up some of the potatoes and stirred it up – GREAT! This is the best recipe to work from – thank you.