The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 25, 2009
buy uncooked shrimp and add it toward the end so it doesn't get tough dice new potatoes and boil 5 minutes the add to pot less rosemary, add chili pepper
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KMF

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 11, 2009
Love it! I did add potatoes. Switched out celery (husband doesn't like it) for cream of mushroom. I also added some crushed garlic, and left out nutmeg (didn't have it). Not seafoodie but still really good. I could see adding some ham or chicken in the future. Good base to really be creative.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 27, 2009
I just made this soup and it was good! but I wish it was a little more creamy,I'll try to think of a way,maybe a little less chicken stock? Anyway,it was a great soup to make.
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Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 1, 2009
I loved this soup! I did take a tip from one of the previous posts and substituted the cream of chicken soup for cream of shrimp instead.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 25, 2009
This was a great recipe! I followed the advice of others who commented and added old bay and garlic to taste instead of all the other spices. I also used a little bit of water instead of the chicken broth and instead of using the cream of celery I just used two cans of cream of chicken. I made it the first time and my husband loved it so much that he asks me to make it at least once a week now and he told me last time that I need to start doubling the recipes so that he can have left overs for the rest of the week. :) Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 13, 2009
This is pretty good. It's definite comfort food. I left out the onions and butter and just sauteed a large clove of garlic in canola oil before adding everything else. My shrimp were already cooked, so I added them at the end. Even if they had been uncooked, I still would have added them towards the end, since adding them at the beginning would surely have overcooked them. Crush the dried rosemary in your hand before adding - it keeps you from having long pieces of rosemary in the soup.
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Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 1, 2009
I followed the recipe exact and thought it was really good. I would definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 25, 2008
Home run! I served this with Christmas dinner and it was delicious and well praised. I did add Old Bay (4 Tbs) to spice it up and to cover for the chicken broth taste. Minor adjustment to a great recipe.
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Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 4, 2008
This was soooo great! And soooo easy! Everyone loved it! I even served it to the men that were working on our patio -- one asked me for the recipe & made it for his girlfriend that night!! It is delicious over pasta as a sauce also! Thanks for sharing!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 13, 2008
I used 1 TBSP to saute the onion. Also I added some diced ham and used old bay instead of all the other spices. I added the shrimp in during the last 10-15 minutes of cooking.
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Cooking Level: Intermediate

Home Town: Susanville, California, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 29, 2008
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...
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Cooking Level: Intermediate

Home Town: Voronezh, Voronezh Oblast, Russia
Living In: Tuscaloosa, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 15, 2008
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.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 19, 2007
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 12, 2007
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.
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Cooking Level: Intermediate

Living In: Gulfport, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 21, 2006
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!
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Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Mar. 19, 2006
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.
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Cooking Level: Intermediate

Home Town: Lansing, Illinois, USA
Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 12, 2005
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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 20, 2005
FANTASTIC!!!! I added 1/2 pound more shrimp. My husband loved it.
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Cooking Level: Expert

Living In: Edwardsburg, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 31, 2004
Great and easy!
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Cooking Level: Expert

Living In: Plymouth, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 2, 2004
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!!!
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