Food Network
Home> Recipes> Comfort food>
Chef Jack's Corn Chowder Recipe

Chef Jack's Corn Chowder

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (338)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 338

Showing 51-60 of 338

Sort by:

Newest

  • on October 06, 2010

    Flag

    My local grocery had a special on fresh corn today, and it was a cool rainy day, a perfect combination for corn chowder. I followed the recipe as printed except I used homemade chicken stock and fresh corn. I also used a combination of 1 cup heavy cream and 1/2 c. cream and 1/2 c. milk. The soup was very thick and creamy.

    I also did not add the extra stick of butter as the others have mentioned. The heavy cream gave it a real creamy consistency.





    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 06, 2010

    Flag

    I cooked some chicken tenders and added some diced potatoes to the recipe (in a pot, before adding the broth to cook the potatoes, and it was indeed a hit with my family, especially my 18 and 21 yr olds!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 11, 2010

    Flag

    This chowder made my day! So yummy and so easy to make!!! I totally recommend this recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 09, 2010

    Flag

    Love the flavor! So easy! I skipped the extra stick of butter because it was perfect without it. Excellent!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2010

    Flag

    I agree with the previous reviews and didn't miss the extra stick of butter. I did saute the vegetables in 1/2 stick butter along with the bacon fat from 4 pieces of bacon I crisped up to use later as a garnish on the soup. I also added 3 cubed potatoes to the corn and chicken stock. It was delicious and my husband loved it and asked for seconds!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 23, 2010

    Flag

    I really loved this corn chowder, its simple to prepare and it tastes amazing, kinda like old fashioned creamed corn, I like the fact that it doesnt have Fish, or potatoes, or any other main ingrediant then my home grown organic corn, I did replace the chicken stock with organic Vegetable stock , its Simply an amazing corn chowder!!
    Thank you.
    LOve you all you wonderfull chefs:

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 24, 2010

    Flag

    I was looking for a corn chowder recipe since we got a deal on fresh corn. I made this recipe but did add a chopped potato in with the corn and stock. I didn't use all of the butter that Paula said to use. My husband loved it and now he has me thinking what else we could to add to it! Fresh clams, smoked salmon, fresh peas and heaven knows what else my brain will think of to put in it!!!! I LOVE IT, PAULA and you chicken pot pie is really good, too!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 11, 2010

    Flag

    This was the first time I'd ever made corn chowder. The flavor of the chowder was wonderful, but even though I followed the directions to the T (as best as I could, the corn stayed on the firm and crunchy side.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 24, 2010

    Flag

    Outstanding. I'm like Paula Deen in that if it doesn't have butter in it, or cream, why bother? I have thought about trying to add some lump crab meat to this at the end, with a shot of brandy on top and it would be as good as the She-Crab Soups that you get up in the Carolinas. I use frozen shoe peg white corn. I also use one pint of heavy whipping cream in the total half and half/milk measurement. I know, I know but I like my food like I like my men, smooth and rich! DO NOT forfeit or leave out the nutmeg. This is what absolutely puts this recipe over the top. (Ok, well that AND all the BUTTER!

    I only make this about once per year because it's so fattening and my crew loves it so much. I'm telling you it will make your tongue slap your brains out. You can't eat just one cup. You'll end up full as a tick at a hound dog convention, because it's just that good! And it's worth every bite of "I overindulged."

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 02, 2010

    Flag

    I have made it several times and have added chicken most everytime. I haven't ever added all the butter and used bacon rather than butter to start the rue the last time I made it. Each time I make it my family likes it better.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 11 ... 34 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.