Reviewed: May 23, 2012

I loved this recipe! I used Striper for my fish-alot of it this time of year for our area-I took the advise of ReeRee's Kitchen and used a bit more Old Bay Seasoning, Mexicorn rather than mushrooms (don't like them) and 1.5 tsp liquid smoke-the liquid smoke brought all the flavors together-devine! I will make this again for sure but I will probably cook my potatoes separate and spoon them in at the end because they cooked so quick that by the time it was ready they were falling apart and i followed the times exactly...I used Yukon so it may be the type of potato-Thanks for sharing!

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Reviewer:

Holly

Cooking Level: Expert

Home Town: Douglas, Massachusetts, USA

Reviewed: May 3, 2012

This was lovely. I turned it into a seafood chowder and added chopped shrimp and crab at the very end. Next time I would add a bit of sherry...maybe some roasted corn and red pepper. Easy to make. Nice for company as well.

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Reviewer:

JANE75

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: May 1, 2012

Couldn't be better or easier! I skipped the celery, Old Bay seasoning, clam juice, and flour and it STILL made a fantastic soup. Takes me back to my childhood--mmmmm!

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Reviewer:

MaryG

Reviewed: Apr. 28, 2012

I changed a few things. I used carrots with the onions and other veggies. used beef broth instead of chicken. We had a ton of fresh walleye to use up so that is the fish I used. I used half and half and one pint of heavy cream instead of the evaporated milk. I also used coconut oil instead of butter. All in all this had a wonderful taste, a very hearty soup. I will definitely make this again!

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Reviewer:

Gretchen

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Reviewed: Mar. 3, 2012

Very nice and easy recipe. I had to leave out the mushrooms because my husband doesn't like them (unless he can't actually see them). He's a native New Englander and said that it was as good as any he'd ever tasted - high praise!

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Reviewer:

GRANDMADEB

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Glen Burnie, Maryland, USA

Reviewed: Feb. 28, 2012

Yummy

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Reviewer:

orchid_blossom

Reviewed: Feb. 21, 2012

I loved this soup! I modified it a bit by adding extra mushrooms, frozen corn and some bacon, and also used lots of extra old bay and toni's Cajun spice instead of salt. Topped with oyster crackers and hot sauce it was delicious. Will make again

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Reviewer:

STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

Reviewed: Feb. 14, 2012

Unbelievable! I added clams, more old bay and had to use one 12 oz 2% milk b/c I only had one can of evaporated milk. Wonderful soup! Hit the spot! Thanks so much!

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Reviewer:

stephluvs2cook

Reviewed: Feb. 11, 2012

Just Good!

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Reviewer:

ejecea

Reviewed: Jan. 30, 2012

I use this site for recipe scoping, & generally incorporate others' suggestions. Modifications were: 1) Subbed 2% milk for evaporated milk 2) Subbed Tilapia for Cod 3) Subbed corn for mushrooms 4) Tripled celery 5) Added 1.5 tsp hickory flavored liquid smoke 6) left out salt & pepper (better to let people add it to taste & according to any diet restrictions). Cooked in crock pot on high temp for 4 hours & served with Rosemary Ciabatta bread & tossed salad w/ balsamic vinaigrette. Made a pleasant, satisfying, wholesome meal that was not too heavy. Somewhat bland, so added liquid smoke, but may add more Old Bay if I make it again. Seems fairly healthy & easy, so makes for a nice, warm satisfying dish that you can feel good about eating & serving to your family. Easy to make, but giving it only four stars because it is rather bland as written & needs doctoring to make it interesting enough to want to eat. I recommend adding spices according to your taste (we liked liquid smoke, salt & more Old Bay seasoning...other recommendations included Thyme & Marjoram). Bon Appetit!

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