This is a great base recipe, but when I made it exactly as written, it was way too thick and bland and didn't impart enough seafood flavor. I'm not a fan of canned soup, but was surprised that it didn't taste too bad. I've made this with both crawfish ands shrimp and both taste great. When I use shrimp, I use about 2.5 lbs. I remove about 1/3 of the cooked shrimp (chop them if they're big) and use a hand blender to slighty puree the chowder, leaving small chunks. I then add the reserved shrimp back to the soup. This makes a nice shrimp bisque. I also eliminate the cream of mushroom (since I think it has a artificial taste) and use all potato soup, 1 bottle of clam nectar, minced garlic, old-bay seasoning, 8 oz. of cream cheese and chives to garnish. With your own additions and changes, this makes a restaurant worthy chowder.
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