"SteveB" wrote

>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.

(hehe oh man, are you in trouble if she reads it worded that way!)

> 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?

Cornstarch is one, another is to use arrowroot and for the 'broth' use bone
stock (consomme really).. Rice flour also helps.