Reviewed: May 9, 2012

I made this a few days ago for dinner and thought it was a nice way to use up some canned seafood and have a quick and tasty soup! I followed the recipe as written, except that I swapped out one of the cans of clams for a can of lump crab meat. My guests thought this was tasty, and my sister even asked for seconds (she's a pretty picky eater). I think I would definitely like to try duplicating this recipe with fresh seafood because I think it will help the overall flavor and body of the soup. This was my first time using canned seafood for anything, and I was super impressed with the seafood itself. Overall, a very good soup.

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Reviewer:

ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 17, 2011

I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also, I have never used canned oysters before this and will never again. They have a very strong fishy taste...fresh oysters do not. With that said, I think if I were to try this again it would be with those changes. It was otherwise easy to prepare and the base was delicious.

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4 users found this review helpful

Reviewer:

Bev's Kitchen

Cooking Level: Expert

Reviewed: Nov. 7, 2011

Simple, quick and tasty.

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3 users found this review helpful

Reviewer:

YearnForTheBurn

Reviewed: Jun. 17, 2011

This was alright for me, a little bland. Not bad, but with seafood being so expensive I probably won't make again.

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5 users found this review helpful

Reviewer:

jamers9050

Reviewed: May 2, 2011

perfection

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6 users found this review helpful

Reviewer:

patti

Reviewed: Feb. 7, 2011

Such an easy and wonderful recipe! As always, I added some stuff, but not because it needed it, because I love the stuff I added, celery and celery salt (instead of the regular stuff) And I added some cooked shrimp too. When I was ready to add the seafood, mushrooms, onions, and celery, I transferred it to the crock pot, and set it to warm. That's just hot enough to make it hot, without bringing it to a boil. Delicious Pam Rosterman. Thank you!

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22 users found this review helpful