The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 29, 2009
I made a couple variations to this recipe; I added 1/2 lb. of bay scallops, 1/2 lb. salad shrimp, and 1/2 lb. lobster and extra cream to make it more of a chowder. OMG it turned out SOOOO good!!! My father-in-law owns a Bed & Breakfast and he is a fabulous cook, but when I presented this as part of his seafood themed birthday dinner, he was begging to get the recipe from me! Thank you for this great recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 14, 2009
Delicious soup & so easy to make! My 14 year old daughter has been making this for the family for several years & we all love it! It is so creamy & has just the right amount of heat!
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Cooking Level: Expert

Home Town: Batavia, Illinois, USA
Living In: Dekalb, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 23, 2009
We love spicy foods, especially soups and this one is a winner. I am watching my fat and calories so I substitued 8oz. of lite cream cheese and 1 1/2 Cups Lowfat milk for the heavy cream. I also used 1/2 the salt and twice the cayenne pepper. We loved it. It wasn't as heavy as a similar soup I have tasted. Very Tasty! I will definitely fix this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 26, 2009
My family loves spicy food, so I doubled the amount of white pepper and cayenne pepper. I also took up the suggestions of a couple reviewers and substituted the heavy cream with milk and added 1/4 cup of sherry and 1/2 tsp of paprika. One final change that I made was adding just 1 cup of clam juice instead of 2. Overall, it was really good and simple to make; I would definitely make it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
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Reviewed: Jun. 29, 2009
This was definitely not my favorite recipe or soup. The fish taste was a little too strong for me. That was probably due to the clam juice so I would probably use less of that and more milk next time. But honestly there probably won't be a next time. Sorry!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Photo by SunnyByrd
Reviewed: May 25, 2009
Very good soup. I had some leftover white corn on the cob to use, so I hunted this one down (I'm just dumb enough to spend $25 on crab in order to salvage $2 worth of corn, haha). I added more spice to this and cut the cream back to 1 cup. Great texture, and very rich! Thanks for the recipe!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 29, 2009
Amazing soup. I'm not really that into crab but I definitely enjoyed it. For those on a budget, I used the cheapest refrigerated crab I found ($5.99 for 8oz as opposed to $18 fresh) and it still tasted amazing (including to those who enjoy crab more than myself!) Only changes I made: I added a tablespoon and half of extra flour for added thickness and I accidentally spilled a lot of extra cayenne in. I simply added a little extra chicken broth to balance it out. Tasted great and a VERY forgiving recipe. Thank you!
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Cooking Level: Intermediate

Home Town: Cupertino, California, USA
Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 13, 2009
Oh my GOSH! This was fantastic!!! My friend made it and brought it to our group to try out. Everyone RAVED about it! I think the only thing she shanged was to use yellow corn. It gave it a nice color so when I make it, I intend to do the same. Thanks for the GREAT recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 11, 2009
I cut back the butter to a 1/4 cup. I will never give this recipe to my family or friends so they can say "WOW, I love this" every year. Thank you!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 10, 2009
I made this recipe all throughout college! It's easy and delicious! My roommates made me make it often!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 3, 2009
It was great! The second time I made it I added scallops instead of crab. I think the texture fits the soup better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 12, 2008
Soooo good! Next time I will use less cayenne for my own taste, but it was awesome!
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Cooking Level: Expert

Home Town: Shelton, Connecticut, USA
Living In: Unionville, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 24, 2008
Great soup! Followed the recipe nearly to a tee, but used LF half and half instead of heavy cream. Will definitely make again for the extended family! *Addition* I did make this soup again, but used salmon. I thought I had enough crab, but oops, the salmon was just as great in this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 15, 2008
Very tasty,although I had to use canned corn and frozen lobster meat; I also reduced the amount of cayenne to a mere dash, substituted the hot sauce (didn´t have any) for Liquid Smoke and poached the green onions with the onion and garlic at the beginning. Served it as a first course of a creole/cajun dinner and was a huge success. Will certainly make again
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 1, 2008
I loved this recipe! I added Old Bay and some hot sauce because I like things a little bit spicy, the soup was excellent!
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Cooking Level: Beginning

Home Town: Alexander, New York, USA
Living In: Frederick, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 10, 2008
This by far is a great recipe DO NOT change a thing any thing else will just ruin it Ten Stars if I could put them Thank you for the experence
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Cooking Level: Professional

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 28, 2008
I guess with all of the rave reviews, and being a huge fan of Phillips crab house soup, I was expecting more out of this it. For us it wasn't thick enough, and I would hardly call it cajun as we also found it was a pretty bland. It was OK, but no one in my household is in any hurry to have it again.. I did like the base flavor of the "stock" and I plan to build off of that to make my own recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 18, 2008
Great - didn't change a thing when making. After only two bites, my wife said, "make sure to keep this recipe"!
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Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 31, 2008
Wow...possibly our new favorite! Mine came out a little thinner than we like, so next time I'll add an extra tablespoon or two flour. I also used 1/2 the salt since I used salted butter and it was perfect for us.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 6, 2008
With all the great reviews, I was surprised by how boring this soup was. The taste of onions and seasoning overwhelmed the corn and crab. It had good texture, but the flavor was just not very good. We won't be making this again.
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cocoa, Florida, USA

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