Reviewed: Nov. 19, 2010

This was good, but I though it was missing something. I even added a little touch of Old Bay seasoning.

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2 users found this review helpful

Reviewer:

chefchristabug

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Reviewed: Aug. 23, 2010

Absolutely delicious... Perfect for a rainy evening with some classic 1940's films.

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Reviewer:

MrsMartinez77

Reviewed: Jul. 10, 2008

WOW!!! This was delicious. Very rich and indulgent. I halved the recipie because husband will not eat it, but I loved it.

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1 user found this review helpful

Reviewer:

Veronica Rockett

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Dec. 6, 2006

This was a good starting point but I felt it needed more so I added some soy sauce, a small can of corn, onion powder, old bay and seasoned salt (took some ideas from other recipes on this site). And it turned out really good. I also increased the roux because we like our soup more like chowder.

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8 users found this review helpful

Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Nov. 11, 2006

This was very quick and easy to make. I added added extra ingredients, corn, celery etc. I used Swiss cheese as it adds to the flavor and would recommend more than just a dash of hot sauce (preferably with good flavor). It is a good recipe and very easy but I would recommend “spicing it up” a bit, to get more flavor.

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Reviewer:

Trimada

Reviewed: Oct. 19, 2006

My family didn't like it. Too bland.

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Reviewer:

Carla M

Cooking Level: Intermediate

Reviewed: Dec. 5, 2005

This was wonderful! I made a few changes for personal preference: we like very thick soups, so I doubled the flour & butter mixture. I also cooked the roux for about 2 minutes, stirring the whole time, because most of my other recipes using a roux call for that before adding the milk. I also substituted a full one-pound can of refrigerated claw crabmeat, because it's what I had on hand. Thanks for the recipe!

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13 users found this review helpful

Reviewer:

GARRIDANN

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Dec. 17, 2003

Tasted good, but it took a LONG time to thicken.

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Reviewer:

SimonSays

Reviewed: Jan. 22, 2003

I was very disappointed in this recipe. I followed it to the letter but the cheese separated and the consistancy was all wrong. I had to add more hot sauce just to get a flavor out of this. Probably wont make this one again.

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1 user found this review helpful