I went to a restaurant yesterday, and they had great clam chowder. Then my
wife made some corn chowder today, and it was altogether different. The
thick almost gravy broth had a flour taste. The restaurant chowder had the
same consistency, but a much more flavorful broth.

What is a good combination for thickening soup broths? Cornstarch? Wondra?

Steve

--
"...the man who really counts in the world is the doer, not the mere
critic-the man who actually does the work, even if roughly and imperfectly,
not the man who only talks or writes about how it ought to be done."
Theodore Roosevelt 1891