Corn Chowder (Member Recipe)
August 9, 2011
You know those foods that you just prefer a certain way? I'm like that with chowder. I like my chowder thick but not ultra rich. Sounds like an oxymoron, right? Let me explain.
Often chowder's richness comes from cream. When too much cream is used in the recipes, I find the flavor of the chowder a little blunted. To get around this--and still enjoy a thick consistency--up the amount of flour in the roux to thicken the soup. Instead of a 1:1 ratio of fat to flour, I use a 1:2 ratio and omit the cream altogether. This lends a nicely thick soup without being too rich. If you prefer a thin chowder, add an additional cup of chicken or vegetable broth.
By the way, this chowder has a little spicy kick under the sweetness of the corn. If you'd prefer chowder without the kick, just leave out the hot sauce.
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