Extra Creamy Vegan Corn Chowder | Prize Winning Recipe (2024)

FAQs

What can I use to thicken corn chowder? ›

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

If you prefer to use sour cream or Greek yogurt, you can “temper” it to prevent it from curdling. Simply place the sour cream or yogurt in a heat-safe bowl. Add a few splashes of the warm soup liquid, stirring after each, until the mixture is warmed through. Then stir the mixture into the soup.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Flour: Thicken the chowder up with all-purpose flour. Seasonings: Season the fish chowder with Old Bay seasoning, salt, and pepper. Evaporated milk: Evaporated milk makes the chowder even thicker and richer.

Arrowroot starch– both of these will work like a roux. Mix mix 1 tablespoon of arrowroot starch with 2 tablespoons of cold water until smooth then stir into the soup. May need to double or triple that depending on how much soup you have. Simmer gently to thicken.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Milk and cornstarch

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

For soups, chili and stews, mix sour cream with some all purpose flour or cornstarch (1/2 cup sour cream to 2 tbsp. flour/cornstarch), then slowly add some of meal's liquid to the sour cream (should not be boiling hot or you may get it curdled). Then mix well to combine and add to warm meal (not hot, again).

Coconut Milk. Coconut milk is a popular substitute for heavy cream in many soups, stews, and curries.

To thicken soup with flour, you need to make a roux. Melt a tablespoon or so of butter in another pan. Mix in a tablespoon or so (1:1 ratio) of flour. Stir until smooth and then add the mix to your hot soup and stir in.

Is it better to thicken chowder with flour or cornstarch? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

However, chowder can also get a bad reputation due to the large amounts of butter, bacon, and heavy cream that are often used to thicken it and add flavor. As a result, it can be a super-rich dish.

New England Clam Chowder is the most famous and most popular clam chowder. It's been around for centuries, so it's possible its longevity has contributed to its popularity. It's also thick and velvety, making it a comforting palate-pleaser, particularly on cold days.

Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil.

For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. This is your slurry. Whisk the slurry into the hot, simmering liquid that you want to thicken.

Before you use a roux to thicken corn chowder, start by cooking a mix of celery, garlic, and onion in oil or butter or bacon fat if you're using bacon. Then, sprinkle a few tablespoons of flour and cook briefly until the fat is absorbed and no traces of flour are left.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.