On Sat, 1 Feb 2020 13:45:50 -0500, jmcquown >
wrote:

>On 1/31/2020 9:44 AM, Gary wrote:
>> A couple of nights ago I had a can of Progresso soup.
>> New England style creamy clam chowder.
>> They do a pretty good job with it.
>
>Progresso used to. I bought a can of Progresso New England clam chowder
>recently and found it to be rather thin. I had to add a lot of pepper
>to it, otherwise it was bland. Then again, no canned soup can compare
>to actual clam chowder you can find in restaurants in places such as
>Boston. Thick, rich, very creamy.
>
>> Also found a small bag of frozen crab meat in the freezer.
>> About 6oz that I had picked and frozen last August.
>> So I added the crab to the clam chowder (18.5oz)
>> Definitely a nicer taste. I'll do that again.
>>
>What kind of crab? If you're talking blue crab, they're hardly worth
>the effort to catch, cook and pick. 6 oz. of crab meat isn't much.
>
>Glad you were able to flesh out the canned soup with something to make
>it better.
>
>Jill

Most Progresso soups are pretty good for a canned soup, however I
haven't found any canned clam chowder that contains much clam
This pretty good if you add a small can of minced clams.
https://www.amazon.com/Progresso-Hea...pantry&sr=8-16