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Reviewed: Jul. 12, 2008

This recipe was to bland and used far to much cream. I should have read the reviews so that I knew what else to add. My family gave this chowdah the thumbs down.

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ONEWILDBEE


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Reviewed: Jun. 30, 2008

This is an excellent starting point recipe. I did mostly substitute the heavy cream for 1 fat free half and half, 1 regular half/half and added only about 1/4 cup of the heavy cream just to thicken it a little bit and cut down some on the fat. I also added potatoes to it. Overall this is a great recipe. Everyone raved about it. It is rich and creamy even using mostly the half/half. Taste great after letting it sit over night. Definite keeper. I use all the time

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1 user found this review helpful

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AMO

	Cooking Level: Intermediate Living In: Holliston, Massachusetts, USA
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Reviewed: Nov. 7, 2007

my parents can be picky when it comes new new foods,But when I made this chowder the whole pot was gone. I revised it a little. I used two cans creamed corn and one can whole in place of the ears.

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3 users found this review helpful

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jamie.p


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Reviewed: Feb. 21, 2007

so easy and tasty.

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0 users found this review helpful

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mar211


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Reviewed: Jul. 16, 2005

This is a nice recipe, but I made several changes to intensify the flavor. I added a couple of finely chopped celery ribs, a diced potato, three large squares of instant chicken bouillon, and a little crushed basil. I used half-and-half instead of heavy cream (this dish is WAY rich enough without heavy cream!!) and also cut the cream to ONE quart. I would probably add more corn and vegetables next time to make it more of a thick chowder.

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8 users found this review helpful

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Happy Cooker

	Cooking Level: Expert Home Town: Montgomery, Alabama, USA
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Reviewed: Feb. 7, 2005

so delicious, easy to make, though probably not the healthiest choice with all that cream.

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1 user found this review helpful

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PRACTICINGJOY

	Cooking Level: Intermediate Home Town: Everett, Washington, USA Living In: Shoreline, Washington, USA
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Reviewed: Dec. 11, 2003

good basic recipe, however i added a pound of fresh crabmeat, used 8 ears of fresh corn, 2 yellow onions and lots of freshly ground pepper. (toasted garlic french bread is mandatory with this dish).

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8 users found this review helpful

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THEDAD

	Cooking Level: Intermediate Living In: Covington, Louisiana, USA
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