Wonderful soup! I substituted cream of chicken and cream of celery for cream of shrimp as suggested by other reviewers! It turned out very tasty...

I'm giving this 4 stars only because my husband wasn't the biggest fan of it. I on the other hand thought it was awesome. I used one can of cream of chicken and one can of cream of shrimp and I added the little shell pasta to it. Other than that I followed the recipe exactly. I will be making this again for myself soon.

Used Cream of Shrimp soup instead of the Cream of Chicken. Otherwise, we only added 1 tablespoon of Old Bay in addition to the other spices. We also added the shrimp in the last 5 minutes of cook time. Very good!

My husband and I have a favorite resturant from our college days and our favorite thing they make it shrimp and corn soup. This is not as good, but still really yummy. I add some tomato paste to mine and it makes it have the sweet taste I was looking for.

Loved this soup's creaminess! We used reduced fat soups and milk, and added 1/4 cup finely diced red pepper and a bit of garlic. Next time I think I'll add diced celery and more rosemary. Yum!

Good basic recipe that almost anyone could enjoy. Easy to substitute to cook's preferences. I would suggest adding cooked rice in the last 5 minutes to add a bit of texture.

I agree with previous postings that this is a good basic recipe and it can be enhanced easily. I only had a half pound shrimp, so I chopped up some cooked chicken breast and through that in as a substitute. I used butter instead of margarine. I used fresh corn (cut it off the cob) and low sodium chicken broth. I also tossed in 2 russet potatoes (peeled, and cut into small bites) to make it more like a chowder, adding a little extra milk to thin it out. For spices I used my own combination of Tony Sachers Cajun spice, Emeril's essence, Cayenne, and pleny of fresh ground pepper! I thought I would prefer these spices to the more mellow rosemary and thyme and it turned out fabulous!

FANTASTIC!!!! I added 1/2 pound more shrimp. My husband loved it.

Great and easy!

very yummy! we had some friends over that weren't hungry but we told them they had to try it and they ended up eating 2 bowls each! i used cream of shrimp and fat free cream of mushroom instead. also i used a whole onion, 1/3 of a large bell pepper, and 2 1/2 stalks of celery in the sautee mixture. and i added 1/2 lb. of bay scallops to the recipe and marinated it in tony's cajun seasonings,garlic, and onion powder while the sautee process was going. oh and the best part swanson makes a roasted garlic chicken broth which really helps to kick up the flavor. and you can't forget to throw in the cayenne pepper!!!

This was O.K. I think there are better recipes for shrimp and corn soup out there. It did taste better the next day.

Fabulous recipe! Quick and easy and great flavor. Added a bit of sherry just to make it even more special.

The soup was good, but needed more of a seafood taste. The next time, I think I'll replace the cream of chicken soup with Campbell's Shrimp Bisque. Also, for more of a Maryland flavor, I added a lot of Old Bay, instead of the listed herbs. Also, don't cook the shrimp with the onion... it makes them very tough. Put the shrimp in at the very end... they only need to cook until they turn pink. Otherwise, very easy recipe.

This soup is quick & easy to make, however, the butter could be cut in half. During the cooking of the onion in butter, 2 Tablespoons of flour could be worked into a roux to make the soup a bit thicker. I used the lo-fat celery soup and crm of shrimp soup in place of the chicken. Shrimp soup should be shrimp!! I did feel it needed extra seasonings which I added. All in all I will probably make it again with some slight changes. I had to omit the corn for my husband's diet, but he ate 2 bowls.

This was easy to make for a rookie like me and easy to get creative with. I sauteed 1/2 lb bay scallops with the onions and added the 1LB shrimp at the last minute since it was pre-cooked. I also threw in a small can of chopped clams, used 1/2 clam juice 1/2 chicken broth and some Old Bay to get more seafood taste. I used cream of broccoli instead of celerey because I'm not a celery fan. Used fat free heavy cream instead of milk and highly reccommend some cayenne pepper if you like a little kick. Thanks for the easy recipe! Made it twice in a week.

I had a fancy dinner party so I used a can of shrimp celery and cream of chicken soup.I omitted the milk and corn.I used more of the herbs and added some garlic powder and cayenne pepper.I then added 1/3 cup of clam juice.I used 1 1/2 pound of shrimp and a pound of lump crabmeat and when it was done I added sherry wine to it.Everybody loved it and wanted the recipe.Thanks Alisa I defenitly will make this a zillion times.

This soup is awesome and my 3 kids loved it.