Making a CHOWDER..mine is turning out too runny....not creamy....?!
I saw like 10 recipes that said to basically start with 2 cups water, 2 cups milk....the base is still too runny.
Does anyone have any suggestions as to what to use as the base to get the really nice new england style chowder?? I was thinking of next time starting with a cream of potato soup.
Any other ideas??? Particularly the ones that you already use and are GREAT :)
Answers: I often eat something like a new england style clam chowder...the base is a really nice thick creamy style, with chunks of potato, carrot, clams etc.
I saw like 10 recipes that said to basically start with 2 cups water, 2 cups milk....the base is still too runny.
Does anyone have any suggestions as to what to use as the base to get the really nice new england style chowder?? I was thinking of next time starting with a cream of potato soup.
Any other ideas??? Particularly the ones that you already use and are GREAT :)
This is my trick...instant potato flakes like Potato Buds. My hubby likes his chowder runny, so he gets his bowl and then I add the flakes to make it thicker for me!
Use cream, lots of potatoes, onions, celery and bacon. This is the trick. Also, thicken with a roux.
I also use both clam base and clam juice.
To make it thicker you could add some cut up bread chunks, potatoes, or a little bit of flour. Or you could cook it for longer to make it reduce more and thicken up.
or you could use a corn starch to thicken it u.
I add mashed potatoes for instant thickener. if you have time to make a roux, i would do that. roux = clarified butter and wondra flour, then cooked until the flour is cooked out, starts to smell nutty. You can also add some potatoes early, so by the time everythings over they are much and have thickened your soup. good luck!
you can thicken it with a little more roux or instant potato.
2 T Butter ( melted)
add 2T flour this is called a roux
1 cup of milk
stir until thicken, don't let it brown, turn your heat to med.
if too thick add a little more milk( gradually)
if it's too thin I add instant potato.
let us know how this turns out?
also use a clam base for your flavour or the whole can of clams and juice.
New England Clam chowders are normally thin..and milky...I prefer mine to have more body so I add 2 T flour to 2T soft butter and mix into the simmering soup....
H2O???!!! No!!! Replace it with heavy cream. if still too thin, thicken it with a slurry of corn starch and just enough h2o to dissolve it in.
That's too much water. I'd use some heavy cream. To thicken what you have, make a roux - flour and butter. You could also add cubes of sourdough bread.
more heavy cream
Add some instant potato flakes to thicken it up.
I would start with a roux (equal parts butter and flour cooke on low heat until bubbly 2-3 min and then add a little liquid then add to the big pot) then I add some cream cheese that I warm for about 20-30 seconds in the microwave, I then slowly add some of the hot liquid and mix until smooth, add a little more hot liquid, then add to the rest of the soup. This will make it very very creamy.