How to thicken chowder?!
My recipe isn't thick like a chowder but more like a soup, how can I thicken it!?
Cheddar, Corn and Potato Chowder
Ingredients
3 tablespoons butter
1 yellow onion, chopped
1 tablespoon flour
32 ounces vegetable broth
2 1/2 cup diced Yukon Gold potatoes (about 4 large)
2 cups frozen yellow corn
2/3 cup milk
1 1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste
Pinch of cayenne pepper (garnish)
Chopped parsley (garnish)
Method
In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender!. Mix in flour, coating the onion!. Add broth and bring to a boil, whisking constantly until smooth!. Reduce heat, add potatoes and simmer 20 minutes until tender!. Slightly mash potatoes in soup, then stir in corn and milk!. Cook another 5 minutes, remove from heat and stir in cheddar cheese!. Season with salt and pepper!. Garnish, if desired!.Www@FoodAQ@Com
Cheddar, Corn and Potato Chowder
Ingredients
3 tablespoons butter
1 yellow onion, chopped
1 tablespoon flour
32 ounces vegetable broth
2 1/2 cup diced Yukon Gold potatoes (about 4 large)
2 cups frozen yellow corn
2/3 cup milk
1 1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste
Pinch of cayenne pepper (garnish)
Chopped parsley (garnish)
Method
In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender!. Mix in flour, coating the onion!. Add broth and bring to a boil, whisking constantly until smooth!. Reduce heat, add potatoes and simmer 20 minutes until tender!. Slightly mash potatoes in soup, then stir in corn and milk!. Cook another 5 minutes, remove from heat and stir in cheddar cheese!. Season with salt and pepper!. Garnish, if desired!.Www@FoodAQ@Com
Answers:
Well since you have the makings of a Roux in the beginning of the recipe I can only assume that you just need a bit more!.
I would increase the flour to 2 tablespoons and be sure that as you add the broth later, you give it time to come up to temperature while you whisk it and it will thicken!.
Actually in this case another option would be to add some Instant potato flakes into this soup, that would thicken itup some and still follow the rest of the ingredients as well!.
If you've already made the soup, then I would agree that corn starch disolved in water to a paste would be your best bet!. But if so I'd reccomend you add some of your soup to the corn starch mixture first to temper it which will help prevent lumps!.Www@FoodAQ@Com
I would increase the flour to 2 tablespoons and be sure that as you add the broth later, you give it time to come up to temperature while you whisk it and it will thicken!.
Actually in this case another option would be to add some Instant potato flakes into this soup, that would thicken itup some and still follow the rest of the ingredients as well!.
If you've already made the soup, then I would agree that corn starch disolved in water to a paste would be your best bet!. But if so I'd reccomend you add some of your soup to the corn starch mixture first to temper it which will help prevent lumps!.Www@FoodAQ@Com
1st i would switch the amount on the butter and flour!. You need to make sure the flour is cooked!. This will activate the glutton in the flour!. Then gradually stir in the chicken broth!. You may also want to turn off the heat after the potatoes are done!. let it sit for a couple of minutes to cool!. Then in small batches put it in the blender !.Just be careful hot things in a blender tend to blow off the top!. I usually start off on slow speed and hold the top on with an oven mitt!.Hope this works for you (it always works for me when i make chowders!.)Www@FoodAQ@Com
The recipe relies on the flour & oil to form a roux (paste) first!.
Perhaps you didn't use enough flour or let it form properly!.
You can mix a little more flour with cold water or milk & stir in!.
Mashing the potatoes should help to thicken slightly!.Www@FoodAQ@Com
Perhaps you didn't use enough flour or let it form properly!.
You can mix a little more flour with cold water or milk & stir in!.
Mashing the potatoes should help to thicken slightly!.Www@FoodAQ@Com
Bring it up to a boil, and then add 4 tablespoons corn starch mixed with 1/2 water!. Stir well when adding, let boil one minute, then reduce the heat!.!.!. and simmer for a few more minutes or until desired consistency!. Works like a charmWww@FoodAQ@Com
I alway thicken my potatoe soup with some instant potatoe buds!. You add these slowly at the end till you get the consistancy you like!. Works great!. P!.S!. This recipes sounds good!. I think I will try it!. Www@FoodAQ@Com
Since you're already using potatoes (it is a chowder, after all), just mash up some potatoes and add them to the soup along with some cream!. Www@FoodAQ@Com
If you have done as required try 3 oz!. roux (equal parts melted butter & flour blended over flame until thickened)
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make a paste of cornstarch & cold water add in 5 minute increments until the right consistencyWww@FoodAQ@Com
you can use corn starch or arrow root mixed with some water!. Bring it to a boil before addingWww@FoodAQ@Com
Add corn starch or flour!.Www@FoodAQ@Com
Corn Meal is a great thickenerWww@FoodAQ@Com
use some corn starch!. that will help thicken it up!!Www@FoodAQ@Com
there are two standard ways to thicken a soup, a slurry, or a roux!. A slurry is a mixture of a liquid (usually water) and dry ingredient (typically cornstarch, but also flour and arrowroot) A roux is a mixture of a fat (butter) and dry (flour)!. Combined in equal weights and cooked!. The longer it is cooked the more carmelization (color), and flavor it imparts!. It also lessens its thickening ability!. For a cream based dish a blonde roux, stirred together for a couple of minutes over heat, will do!.
Your choice on thickening agents is yours!. As you are using milk it seems that lower fat is your priority!. This would lean towards the use of a cornstarch and water slurry!.
The other problem is that thickeners need the liquid to be boiling to work to their fullest extent!. Milk cannot be boiled or it will separate causing the soup to look curdled!.
The solution would be to make the soup fully without the milk, then thicken it and finally add the milk after your desired consistency is reached!.
personally I would use heavy cream instead, but cut the amount to 1/4 cup!. Heavy cream can also be boiled without separating!.
Good luck!Www@FoodAQ@Com
Your choice on thickening agents is yours!. As you are using milk it seems that lower fat is your priority!. This would lean towards the use of a cornstarch and water slurry!.
The other problem is that thickeners need the liquid to be boiling to work to their fullest extent!. Milk cannot be boiled or it will separate causing the soup to look curdled!.
The solution would be to make the soup fully without the milk, then thicken it and finally add the milk after your desired consistency is reached!.
personally I would use heavy cream instead, but cut the amount to 1/4 cup!. Heavy cream can also be boiled without separating!.
Good luck!Www@FoodAQ@Com