Chef Jack's Corn Chowder

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Very Warm, Filling,and Creamy! I used bullion cubes instead of box stock, 2% milk instead of 1/2&1/2 and i used yellow corn instead of white, and I didn't add the extra stick of butter at the end. STILL WAS AMAZING!

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ABSOLUTELY WONDERFUL!!! The whole family loves this recipe.. but I use canned corn, two cans whole kernal and one creamed can and I DID use the second stick...It just gives it that special paula taste! I pair this soup with BLT on wheat.

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Absolutely fantastic! My whole family loved it...definitely a keeper! I added shredded chicken which made it even more hearty and I omitted the second stick of butter...this soup is just perfect without it!

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Oh my gosh! This is my first time making Corn Chowder, and I am so happy I chose this recipe! I added a little flair to this recipe to make it more of my own. I added Ham and diced potatoes and added more chicken stock and half and half. It tastes so good! Thanks Paula Deen!!! * Just a note, I did not add the 2nd stick of butter, escellent without it!!!!

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Excellent!! I've been making corn chowder with canned creamed corn for years and this is SO much better! For even more flavor, I boiled the corn cobs (corn removed in the chicken stock and let them simmer for 30 mins. before discarding them (saw that on another cooking show once. I also added a potato and a little more nutmeg. I had heavy cream on hand so I used that instead of half and half. I also omitted that 2nd stick of butter...not needed at all. DELISH!!

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This was so tasty! I bought fresh corn from the farmer's market which made it even better. Like most, I also omitted the second stick of butter. I actually cut the recipe in half, and did exactly half of everything except for the corn, I did 2 cobs. I also did not have any celery on hand so I cut back on some of the regular salt and added celery salt. It was wonderful! I think next time I will also add some potatoes and chicken, just for some more excitement, but it is good even without those.

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This was an excellent recipe, my kids loved it! Like most, I omitted the last stick of butter. I added canned chunk chicken breast (juice included, and only used 2 cans of chicken stock. I also added 2 medium cubed potatoes, and added about a 1/2 cup of bacon. I cut the bacon across the grain about 1/4 in widths, fried it, drained it, removed it and put it on a paper towel, and wiped out the pot with another paper towel. Then I made the butter and vegetable roux in the same pot. Later I added the chunk chix and bacon bits along with the half and half and simmered it for 1 hour.

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Every time I make this, I get nothing but compliments and requests for more! I altered the recipe a bit by omitting the last butter portion and adding in about a 1/4 cup of white cheddar cheese.

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This is the best homemade Chowder recipe I've found to date. It is absolutely delicious and as close as it gets to my favorite restaurant's chowder. The only part I would omit next time is the extra butter at the end. I thought it was perfect by itself without the extra stick of butter.

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OMG, this chowder is FANTASTIC!! On Sunday my 10 yr. old son requested I make corn chowder, so I began a search on line and came across this recipe. I planned on doubling the recipe, and decided I wanted something a little heartier than just the corn - so bought a rotisserie chicken which I shredded up and added that, along with 2-3 diced russett potatoes. I added a more chicken stock to make up for the additions. Also, like a lot of other reviewers, I did NOT add the second stick of butter and honestly do not think it is at all needed. My whole family raved about this chowder. Even better, we have a good friend who we all say makes the "best" corn chowder - but my son and daughter said mine was even better than his!! Husband agreed! HIGHLY recommended!