Chicken, Corn & Potato Chowder Recipe - Cookin' Canuck (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.

The word chowder is a corruption of the French chaudière (“cauldron”), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, whence it spread to Nova Scotia, New Brunswick, and New England.

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.

Chowder is a soup made with a liquid base of broth and thickened milk or cream featuring seafood or vegetables. Classic chowders are very thick and are often served with a garnish of crackers or hard biscuits.

Types. Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.

Other methods for thickening a chowder

With a blender, you can use the corn — plus potatoes and other veggies — as a natural thickener by blending a small amount and adding it back into the soup. The starchiness from the corn and potatoes will lend you the same silky texture as heavy cream.

A roux is the most common thickener for sauces and soups and comes in three colors and strengths: white, blond, and brown.

As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch. Add the slurry to your sauce as it simmers in the slow cooker. Cornstarch is always a good way to thicken a sauce or soup but personally I would recommend going a different route as the cornstarch slurry may change the flavor of the meal.

How do you thicken cream of corn soup? ›

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.