Reviewed: Sep. 8, 2012

I only made one substitution--instead of half-n-half, I used one can evaporated milk. I also added a touch of Frank's Hot Sauce. I was surprized by this soup, it wasn't bad. I think this would make a good clam chowder using canned clams as well. I'd make this again but I'd play with the recipe a bit.

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34 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 14, 2009

The roomates and I loved this. I made a couple changes, including: adding 1 can of reg. corn, doubling the green onion and cooking reg. shrimp in garlic butter instead of canned shrimp. Great recipe. will use again and maybe add celery?

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24 users found this review helpful

Reviewer:

lysh05

Reviewed: Feb. 20, 2009

This chowder was FABULOUS! We have told everyone about it since I made it. Instead of the half-and-half, I used 3/4 cup whipping cream and 3/4 skim milk. I also added about 3 additional tablespoons of skim milk during cooking to thing the chowder just a bit. Sprinkled with a few bacon bits and some sharp cheddar at serving.

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24 users found this review helpful

Reviewer:

CowbellQueen

Reviewed: Nov. 24, 2009

I love this recipe, its so yummy and no one would think it 's so simple to make. I used a can of cream of mushrooms and real potatoes, with frozen shrimp.

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15 users found this review helpful

Reviewer:

blc2102

Reviewed: Jan. 25, 2011

This recipe rocks! Modified version: Substitute condensed cream of mushroom soup, whole milk. Add 1 diced celery stalk, garlic powder to taste, diced 3 turkey/spinach sausages, 1 cup frozen peas & carrots mix, large prawns, 4 cups of hot water, 4 cups fresh spinach & 1 cup of fresh broccoli buds (florets).

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9 users found this review helpful

Reviewer:

B&T

Reviewed: Jan. 2, 2011

I used a can of clams instead of shrimp and was thoroughly overjoyed with this super-easy recipe's flavors. Though next time, to suit my own tastes, I will used more bacon, more cayenne pepper, and replace 1/4 to 1/2 cup of the half-and-half with milk.

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9 users found this review helpful

Reviewer:

SaraPocket

Cooking Level: Intermediate

Reviewed: Oct. 11, 2012

I made this for dinner one night and every one LOVED it. now it is a family favorit.

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5 users found this review helpful

Reviewer:

Healthymama

Cooking Level: Expert

Home Town: Florence, Alabama, USA

Living In: Montgomery, Alabama, USA

Reviewed: Mar. 4, 2012

Just the taste I have been looking for!!!! Wonferful speed/ scratch soup. I did not change a thing. Thats how I rate and review. Hearty, thick, rich and good!!!!

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5 users found this review helpful

Reviewer:

janet C

Cooking Level: Expert

Reviewed: Jan. 8, 2012

I recommend using the creamed corn the recipe calls for instead of regular. The slightly sweet taste of the creamed version pulls the whole recipe together. It's even better the next day and heats up nicely. I added an extra can of shrimp and a splash of milk. This was the best chowder I've over had! ETA>>>For a quick put together, I use a full 2.8 ounce package of real bacon pieces.

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5 users found this review helpful

Reviewer:

Jaceewr

Reviewed: Jul. 23, 2012

Excellent camping recipe! We added a baking potato since we had an extra one and this was so "rib-stickin' good" and we'll be adding this to our camp rotation and for home too! I'll defintely add another can of med shrimp or fresh (depending on where we camp next).. we may even add fresh clams which we had access to in Dosewallips WA (great manila, littlenecks, horse clams and mussels)

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3 users found this review helpful