Nothing beats the rustic flavors found in a bowl of New England clam chowder. However, many home cooks aren't able to replicate the rich creaminess of this soup on their own. Simple thickening techniques will transform your thin soup into a mouth-watering meal.
Instructions
Soup Basics
1. Wash, peel and slice potatoes into a paper-thin consistency. Russet potatoes work well for soups because they cook rapidly.
2. Slowly stir a small portion of the potatoes into the thin clam chowder.
3. Add more potatoes after fifteen minutes. By stirring in potatoes at a slow pace, you can personalize the consistency of your clam chowder. Cook your clam chowder 10 more minutes. Continue to next step if soup is still too thin.
4. Open a can of chicken broth and mix in 2 tablespoons of cornstarch. Pour into the clam chowder immediately.
5. Allow soup to cook for 30 minutes. If you cut this cooking time short, you will end up with a soup that tastes pasty.
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