Corn Chowder

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This is an excellent recipe. Not only did it taste amazing, it was such a pleasure to make because it smelled absolutely divine throughout the whole cooking process.

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Very good as is. Easy to make. I added 1 lb of shrimp and 1/2 cheddar cheese at the end. I also marinated the shrimp in red pepper flakes while the veggies cooked.

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good basic recipe. however, added apple juice and vanilla as a substitute for sherry, and red pepper. these additions gave the broth a richer flavor.

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This chowder was amazing! I cubed eight, one-quarter inch slices of Pancetta, pre-cooked in a frying pan and used the juices when cooking the onions/garlic. I added the cooked Pancetta in the last 5 minutes of cooking. The chowder was superb; my family kept asking for more! Thanks Tyler!

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We enjoyed this very much. I did use 1% milk instead of cream, and so I had to thicken it at the end with a little corn starch. I like the idea of celery and will add it next time. I also used chicken broth. A very good, light meal.

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I made this as per the recipe except for two things. First, I used frozen corn because it's a little late for fresh and second, I waited until the very end to add the cream (I don't have good luck in boiling cream/milk. The soup was very good. I would have given it five stars if not for my thoughts of all the things I could add (fake crab [son's allergic to real crab], red pepper, grilled corn? to make it better. Though maybe that's not quite fair as I wasn't able to start with fresh corn on the cob.

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This is a good base recipe. I threw everything from the CSA box in (I had corn, tomatillos, potatoes, and some other random stuff. It turned out really well!

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This is a great recipe! I make it with chicken stock, since I never have vegetable on hand, and I fry some bacon first then cook the vegetables in the bacon grease and serve the crispy bacon on top of the soup with the parsley. My whole family loves this chowder, and it lends itself to lots of variations.

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Now I'm not from the Midwest, but I know corn. I've made salsas, salads, on the cob with manchego and lime...this soup was hands-down the most delicious. I used sweet farm fresh corn, at peak season, and it was absolutely delicious. Im looking forward to next summer so that I can make it again!

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I substituted chicken stock instead of vegetable stock and I added a shredded carrot and chopped celery for color and texture. I agree with the addidtion of the Old Bay. It gave it that extra 'pop' that had us coming back for seconds! Grab a hearty loaf of bread and this is a quick and satisfying meal the whole family will enjoy!