On Oct 18, 8:13�pm, "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?

Commercially made soups/stews are usually artificially thickened,
almost always with some type of starch, matters not which. Better
quality soups/stews are thickened naturally by using more ingredients
other than additional starch. For instance, why thicken bean soup
with a starch slurry when the same thickening result can be obtained
and the soup produced would be so much better by simply using more
beans. With most soups and stews adding an artificial thickener is
cheating.