"SteveB" <toquerville@zionvistas> wrote in message
news
>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

For corn chowder, two things: 1) cut the potatoes so that the edge
disintegrates into the chowder, and 2) partially puree the soup so that the
corn itself thickens it.