By: FREYA PETERSEN
In reply to <a href="https://www.cookingclassy.com/creamy-chicken-corn-chowder/comment-page-21/#comment-739591">Revan</a>.
That's great that you've got a cooking experience that allows you to make those adjustments. You're right, it's very good basic base for a soup. But there are a lot of people out there that don't have. What is perceived your experience in cooking. I think with the amount of changes that you've made in this recipe. Maybe you should get your own cooking site instead of condemning hers. Remember the majority of the population who cooks these things does not have the same skills that you seem to have. Maybe you should respect that.
By: Revan
In reply to <a href="https://www.cookingclassy.com/creamy-chicken-corn-chowder/comment-page-21/#comment-728503">Natalie</a>.
No, it’s not just you. I could tell just when reading the recipe that it was going to be bland (salt and pepper as the only seasoning?? veggies help, but they don’t make up for missing spices!) so I made some changes during the cooking process:
1. Roasted the red pepper and jalapeño in the oven to blacken the skins and remove them (pepper skins can irritate sensitive stomachs/bowels, which my partner has) but also to aid in the cooking process and enhance flavor.
2. Added the (frozen) corn in WITH the garlic.
3. Seasoned the veggies with my own pre-mixed blend of spices consisting of smoked paprika, onion powder, garlic powder, salt, black pepper, dried rosemary and dried thyme.
4. Used Yukon gold potatoes instead of russet.
5. Mixed in about 1 Tbsp of Better Than Bouillon Roasted Vegetable base just before adding the chicken bone broth/stock (also subbed bone broth for 4 cups of the liquid, then did stock for the other 2-3 cups).
6. Used pre-cooked chicken breasts that I had made in the pressure cooker with butter, salt, Italian seasoning, minced garlic and bone broth for the (small amount of) necessary liquid. (I make large batches of chicken this way because it’s a great base for many different recipes.)
Came out very tasty and hearty, even with us deciding to forego the bacon this time around! (I can give exact measurements on the seasoning mix if anyone wants it, too.)
By: Louise E.
I made this with leftover turkey instead of chicken. I added a little thyme, but otherwise followed the recipe as written. Served with a side of cheddar biscuits, it was a delicious meal... true comfort food.
By: Kristi
My family loved this recipe. Thank you so much for sharing.
By: Alisha
Soooo goood!!! I eat mine with cheddar bay biscuits
By: Natalie
The end result was good, but I had to doctor this up quite a bit. I felt it was just too bland for our taste buds. But it’s a good base for soup. Maybe it’s me? But, I was not wow’d by this soup. It is easy to make! So that’s a plus.
By: JR
Love the spiciness!
By: Jeff Folk
One of my go to recipes. Prep time sucks but the result is top notch! Follow this recipe and top the warm creamy soup with fresh grated sharp cheddar and green onion slices and crumbled bacon! Yum! I eat mine with ritz crackers! A+ for sure
By: Tanya Reynolds
Easy, hearty, delicious! I’ve made this several times and passed it on to friends and family who also loved it. FIVE STARS EASILY!
By: Jennifer Morales
I also cooked the bacon in the pot and used the grease to cook the onions and peppers. Came out perfect !!!!
