On 2/1/2020 2:06 PM, wrote:
> 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
>
Um, that's the soup we were talking about. I didn't find it to be
"hearty". It was thin. I'm not going to buy (or order) cans of minced
clams to doctor up a can of Progresso soup. I'm not adding Gary's 6 oz.
of frozen picked crab meat to it, either. It's canned soup. Progresso
has gone downhill in my experience, just like most canned soups have.

Jill