Thread: Soup thickening
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Tara Tara is offline
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Default Soup thickening

On Sat, 18 Oct 2008 16:13:24 -0800, "SteveB" <toquerville@zionvistas>
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. 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?


If your soup or gravy tastes floury, then you need to cook the roux
longer next time. You might also try mashed potato flakes to thicken
a creamy soup.

Tara