Soup thickening
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. 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
>
Cream? Cream fraiche?
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