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Cheddar Corn Chowder Recipe

Cheddar Corn Chowder

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (259)

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Average Rating:

Total Reviews: 259

Showing 31-40 of 259

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  • on March 30, 2012

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    Just made it for company. Followed the directions exactly but used an immersion blender at the end - really makes a difference in the "chowder" texture. Even used frozen corn - so easy! Will for sure make again and again! I never go wrong with Ina!!

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  • on March 07, 2012

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    This recipe was great and easy. I followed it as stated and the whole family loved it. This is saying something because I've got a 3 year old who recently decided he hates all food besides peanut butter and fruit roll-ups. Will definitely add to the rotation.

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  • on February 14, 2012

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    I haven't read all the reviews, but this was not a hit for us... I am not the most experienced cook, but did try to follow the recipe pretty closely. We like things spicy and well seasoned (spicy, salty, peppery, etc., so I generally season recipes more than called for in the recipe. But STILL ... with using low-sodium chicken stock, and kosher salt, this dish seemed to need MUCH more salt (and pepper than called for in the recipe. (2 t. salt for 12 c. low sodium chicken stock?? I DID add the turmeric (since we do like things spicy, but the quantity in the recipe pretty much makes it indistinguishable, in my opinion. He complained about a "grainy-ness" in the stock... thinking perhaps I'd added cornmeal to it. I think perhaps that was just the potatoes in some degree of "breakdown"--I am not sure, but cannot imagine another explanation for that.

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  • on February 12, 2012

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    I made this today for my family ... we loved it very much. I did not add tumeric to the recipe. This was quick & easy to make, tasty tasty!

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  • on February 04, 2012

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    This soup has definitely earned a spot in my favorite soup list. Warm and comforting and each flavor shines though on it's own as well as complements each other. Read the recipe, especially the ingredient list before making this soup. It takes a LARGE pot and makes a huge quantity of soup, my guess is close it 6 quarts. After feeding 5 adults and 1 teen, I still had just over 3 quarts remaining. Substitutions work well in this recipe. I didn't have any tumeric and left it out. Before adding the half and half, the soup was kind of an unappetizing color. I'm sure the tumeric would have helped that but the color was just fine after the half and half. I only had 2 pounds of corn available instead of 3 but didn't miss it because I added a shredded rotisserie chicken to bulk this up for my husband. When reading this recipe the first time, I missed that the cheddar was supposed to be white sharp and instead got yellow sharp. This really is GOOD soup!

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  • on January 17, 2012

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    Absolutely great recipe. I used half of the recipe. I seasoned 2 chicken breasts, cooked them in the pressure cooker, cut it up and added it to the chowder at the end with the corn. Yum !!!

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  • on January 16, 2012

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    Excellent as always Ina! Thanks!

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  • on January 08, 2012

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    I used Cream in stead of half and half, and doubled the cheese and bacon. NOTE The size is way to large, half is enough.

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  • on December 29, 2011

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    Bland, had to pump it up with garlic, extra cheese and thyme. Turmeric adds nothing but an odd color. Thin for a chowder, had to help that along too. Huge quantity, halved it and still had tons left. Ina is usually reliable, won't give up on her recipes, but will audit them more carefully.

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  • on December 29, 2011

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    This recipe was very tasty, but would eliminate the tumeric. It made the chowder soooo yellow.

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