Thickening a soup

[Anonymous]

we had a party over the weekend and we ordered new england chowder-while the soup has good flavor the texture is way off-very thin. We have tons leftover so I want to attempt to rescue it. Should I use a basic flour/butter base and add it to the chowder? Is there a better way to make it more of a real chowder-thicker and creamier?

[Anonymous]

There's always.... cream.

Cornstarch works. I think chowder is usually supposed to be thickened by the potatoes. Maybe just simmer it down for awhile.

[Anonymous]

Cornstarch

[Anonymous]

Thinly slice some potatoes. Sauté them in butter, then add some of the stock from your soup to it and blitz with a hand blender. Add that back to your soup.

[Anonymous]

^^^
should add that once you add the stock, boil the potatoes in the stock before blending.

[Anonymous]

For chowder, thicken with instant mashed potatoes (or microwave and mash a potato if that is simpler for you).
The whole foods brand has less additives, but anything will work. Will give you better texture/mouthfeel than the cornstarch.

[Anonymous]

If use flour or cornstarch, make sure you mix it up separate from the soup - can add some of the thin broth too - until the flour or cornstarch is completely dissolved. Then pour it into the soup. If you put it straight into the soup without mixing and dissolving first, it will never dissolve properly.

[Anonymous]

You can get potato starch and make a butter and potato starch roux that should thicken and not change the taste. Or as someone pointed out, instant mashed potatoes. Even Jacques Pepin uses instant mashed potatoes for thickening soups (in the Fast Food Cooking, My Way TV show).

[Anonymous]

thanks all! I don't have potatoes at home right now so I will try the cornstarch route-appreciate it!

[Anonymous]

If you are concerned about gluten you could use arrowroot. If you use cornstarch then you need to make a "slurry" with equal parts cornstarch and water then add it after the chowder comes to a boil. A flour/butter "roux" is not the best option since the chowder is already made. In the future, reducing the heavy cream by simmering it in a separate pot before adding it to the soup is a great wait to ensure a rich thick chowder. Hope that helps!

Christy

Chef and Holistic Health Coach
www.coachchristymarie.com
@ChristyMarieHHC

[Anonymous]

Anonymous wrote:If you are concerned about gluten you could use arrowroot. If you use cornstarch then you need to make a "slurry" with equal parts cornstarch and water then add it after the chowder comes to a boil. A flour/butter "roux" is not the best option since the chowder is already made. In the future, reducing the heavy cream by simmering it in a separate pot before adding it to the soup is a great wait to ensure a rich thick chowder. Hope that helps!

Christy

Chef and Holistic Health Coach
www.coachchristymarie.com
@ChristyMarieHHC

A "chef" advocating you bring your already made soup to a boil? Yikes.

[Anonymous]

Anonymous wrote:For chowder, thicken with instant mashed potatoes (or microwave and mash a potato if that is simpler for you).
The whole foods brand has less additives, but anything will work. Will give you better texture/mouthfeel than the cornstarch.

Liking this idea (instant mashed potatoes) big time. As far as the last remark, it's OK to reheat to a boil as long as you reduce the heat immediately and simmer for a short time.

[Anonymous]

Anonymous wrote:

Anonymous wrote:For chowder, thicken with instant mashed potatoes (or microwave and mash a potato if that is simpler for you).
The whole foods brand has less additives, but anything will work. Will give you better texture/mouthfeel than the cornstarch.

Liking this idea (instant mashed potatoes) big time. As far as the last remark, it's OK to reheat to a boil as long as you reduce the heat immediately and simmer for a short time.

PS-realize that potatoes will suck some of the salt and seasoning out of the soup. Taste and reseason as needed before serving.