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Reply to "Thickening a soup"
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[quote=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 [/quote]
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