Mexican Corn Chowder

"this is an excellent recipe. the first time i made it i pretty much followed the recipe but the second time i; added 1 t cumin, 1/4 t chipote powder, used no fat 1/2 and 1/2 instead of milk and made ..." See morea slurry of flour and water to thicken. it made a great recipe even better - spicier and thicker."

"This is really simple and really good... my definition of a 5 star recipe. There was another Mexican Corn Chowder recipe on this website that had a lot more reviews but it used half & half and 2 cups ..." See moreof cheese, so I chose this one instead because it's ingredients were healthier. I made a few changes: 1. omitted the celery 2. added about 1/4 cup green pepper when I sauteed the onions and carrots 3. used fresh oregano instead of dried b/c I had it on hand 4. added one can of creamed corn and used frozen corn kernels to make up the difference to get to the 3 1/2 cups 5. only used one cup of milk 6.I didn't have a chile pepper on hand, so I added some hot sauce and red pepper flakes to taste. Overall, this was a really great recipe. I laid out shredded cheese, diced red onion, tomatoes, and cilantro as toppers, and served with tortilla chips. I served it with a baked potato and it made the perfect dinner. I will definitely make this again. "

"I made this the night before and the flavor definitely improved after sitting overnight...I used one can of cream corn and a can of whole kernel corn. I added an extra carrot and diced up one medium ..." See moresized potato. In addition, I doubled the garlic and used about one and a half cups of milk. I added red pepper flakes, cayenne pepper and some hot sauce (since I left out the green chile pepper). Okay recipe, easy to put together...probably won't make again."