"cshenk" > wrote in message
...
> "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.


TIME and Simmering

According to Alton Brown (no I don't believe all he says) is takes quite a
bit of time (cooking) to eliminate the flour taste.

It all depends on how the flour was added

Slurry, Roux or sprinkled over sautéing food, or cold mixture of flour and
butter.

Dimitri