CHOWDERS - Fall 2024 (Oct-Dec) Dish of the Quarter

Cooking Discussions Cooking, Cookbooks, Ingredients
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Gift link to a spicy chowder recipe (which I think I need to make):

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Thanks! This sounds delicious.

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I made it! Deets on the NYT thread here.

Minorcan Clam Chowder
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Found this thread for inspo for my shrimp & corn chowder tonight, but def don’t have the time to look at every single link posted here.

Do y’all make a roux for your chowdahs?

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I typically thicken by swooshing some of the potatoes with an immersion blender.

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Just checked out your recipe (and you have a new follower on bluesky :upside_down_face:). Looks like you didn’t make a roux.

I may puree some of the potatoes like @ernie_in_berkeley recommended.

So. Exciting! :partying_face:

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I really dislike most things made with a roux, but that’s just personal taste.

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Yeah, I don’t think I’ll need it. Thx for chiming in :slight_smile:

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Yeah, if you have Russets or a similar floury/starchy potato it will help thicken it (red or Yukon Gold are ok, but you might need to specifically mash some up). The puree of corn helps with thickening too, for that particular chowder.

I gave you a follow back, too :slight_smile:

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A5AD3ED2-90FB-48B1-B141-D2A329A35B92_1_102_a
A5AD3ED2-90FB-48B1-B141-D2A329A35B92_1_102_a1766×1780 283 KB

Oh, hellz yeah :yum:

Deets are here.

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71

To thicken up a soup/chowder that has potatoes in it, I throw in some instant potato flakes. It’s the only reason I have those potato flakes!

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72

I guess potato starch would work, too.

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As would any starch, most likely. I keep bean starch around in case I need to make jelly noodles. It has many other uses!

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Weirdly enough, those instant potatoes are a nice little binder in meatloaf.

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They work well in many breads, also.

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