Thread: Soup thickening
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George[_1_] George[_1_] is offline
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Default 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
>

A common method is to use a stick blender for a short time or just
remove a ladle or two and puree in the blender and reintroduce. If you
can taste flour it wasn't cooked. Make a roux separately (heat fat of
your choice, add flour, stir till cooked) and add it to the chowder.