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

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.

Great - didn't change a thing when making. After only two bites, my wife said, "make sure to keep this recipe"!

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.

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.

As my wife and I are both dieting, I decided to make a low cal version. I left out the flour and heavy cream, instead using 2 peeled and diced russet potatoes, which I cooked in the broth/clam juice instead of the corn. Cooked the corn separately, but drained the cooking liquid into the soup for flavor. Also, since I am the only one in the family who likes spicy food, I substituted a teaspoon and a half of Creole seasoning for the salt and cayenne. When the potatoes were done, I pureed the soup in a blender, prior to adding the corn, crab and scallions. Worked like a champ, resulting in a tasty crab chowder. Saved 180 calories and 20g fat per serving, though it is slightly higher in carbs (18.4g). Next time, I’ll halve the butter as well, which should lower cals and fat even more.

This soup is simple to make and fabulous!! I made this for my boyfriend's family and everyone raved about it.FYI..I used the lump crab meat, not the shredded crab meat. I also bought crab legs to add extra meat. I will definitely make this again and again.

A surprisingly good and hearty soup! I've made this several times and have gotten huge compliments. Definitely spring for the real crab, the imitation stuff takes away from all the great flavor. I love to eat spicy foods but my guy is sort of a wuss when it comes to spiciness. I've found that adding a dash of cayenne and mixing it in my own bowl is just as good, actually gives it quite the kick! I've made it with both half and half and heavy cream, doesn't seem to be that much of a difference, so when trying to cut out calories, definitely go with the half and half. Serve with garlic Texas toast and you've got a meal that will definitely impress your guest! (Tastes even better the next day because the flavors have gotten a chance to mesh)

Great! I added a couple dashes of Old Bay and it was perfect!

This recipe is fantastic!! Whole family loves this. We usually add 1 pound of crawfish for a little more meat.

Fabulous recipe. I did not change a single thing. My whole family loved it.

Loved this soup. Adjusted the recipe, as suggested, with lowfat half & half; half the butter; half the clam juice (increased the chicken broth to compensate for loss of liquid clam juice)left off the green onions and I offered a little sherry to pour on top of each serving. It is now one of my husband's all-time favorite soups.

Great recipe. I made a few adjustments based on preference. I used lowfat half and half and only a tablespoon of butter to cut down the calories. I also only used 1 cup of the clam juice b/c that's all I bought at the store - as it turned out it was better that way b/c it would have been to "clammy" for my taste other wise. I also cut back on the amount of chicken broth to make it a bit thicker. I followed another's suggestion of using white crab meat and lump crab, and next time I will definitely use all lump crab meat - I didn't like the shredded crab meat. Overall great recipe.

Pleasant, my family liked it. Will make again. Thanks.

Wow 5 stars all the way!! This was a wonderful easy soup. I made the base earlier in the day. Then before my party I put it in the crock-pot to heat up. I then warmed up the cream in the microwave and added it and the crab an hour before serving. It was perfect! I used the more expensive (but well worth it) lump crab that needs to be kept refrigerated. I don't think that canned crab would work well for this recipe, spring for the good stuff! The heat level was just perfect. Just enough to know that it is there without bowling you over. You must try this soup.

This recipe is awesome. Friends came over and we made it. It was a huge hit. I shared the leftovers with co-workers and they asked for the recipe.

I followed recipe exactly & this was definately a favorite! It came out great - everyone raved!

This was very flavorful and easy to make. Will do again.