Most recipes are fairly much the same but where they vary widely are on how much flower (if any) is used and whether to add it up front as a Roux or as a thickener at the last step? The amounts varied from none to two cups, other recipes were thickened with potatoes or corn starch.
The other thing that varies widely is how much milk or cream to use? One recipe had a brick of cream cheese, half & half and milk, that sounds like way too much.
Oyster Bisque I like fairly light, a full blown chowder I like it fairly thick but not like runny mashed potatoes.
