To thicken a seafood chowder, you can add a roux (butter and flour) to the pot when it’s hot and stir it until it’s combined and bubbly. You can also add cornstarch or a slurry (cornstarch and cold water) to the chowder and let it simmer until it’s thickened. Lastly, you can also add heavy cream or half and half to the chowder to help thicken it.

How do you thicken chowder without flour?

Thickening chowder without flour can be done by using other ingredients such as cornstarch, arrowroot, or potato starch. To thicken chowder with cornstarch, mix 1 tablespoon of cornstarch with 1/4 cup of cold water until the mixture is smooth and then add it to the chowder, stirring constantly until the chowder has thickened. To thicken chowder with arrowroot or potato starch, mix 1 tablespoon of either arrowroot or potato starch with 1/4 cup cold water and then add it to the chowder, stirring constantly until the chowder has thickened.

How do you fix thin chowder?

To fix thin chowder, start by adding a roux to thicken the soup. To make a roux, melt butter in a saucepan and stir in an equal amount of flour. Cook the mixture while stirring constantly until it is golden brown. Slowly add the stock or cream to the roux, stirring constantly until the desired consistency is reached. If the chowder is still too thin, you can add a cornstarch slurry to thicken the soup. To create a slurry, mix one tablespoon of cornstarch with two tablespoons of cold water until the mixture is smooth. Add this to the chowder and stir until the desired thickness is reached.