Crockpot Corn Chowder with Potatoes & Bacon Recipe | Centless Meals (2024)

FAQs

How do you thicken corn chowder after cooking? ›

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.

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.

Add plain instant mashed potatoes (which are essentially just dehydrated potatoes) to the finished soup recipe as a thickening agent.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups.

Potatoes - This chunky potato and bacon soup starts with Yukon gold or any similar potatoes. Wash them well, but since gold (or red) potatoes have thin delicate skins, you don't even need to peel them. Any potatoes will work for this recipe. If using a large russet potato, I would peel it since the peel is tougher.

Of all the different types of potatoes, I'd recommend using russet potatoes for making this soup. They're high in starch, which means they'll help thicken the soup.

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.

You could also add 2 to 4 ounces of cream cheese before blending and let that melt into the soup for a creamy, rich texture. Whisk 2 tablespoons of flour or cornstarch with ¼ cup of milk and stir this into the soup before adding the heavy cream. This should help the soup thicken a bit more.

Will heavy cream thicken chowder? ›

Thicken with Dairy

Heavy Cream. If you're not a fan of slurries or roux, dairy is your next best method. Dairy adds a velvety texture that results in rich and creamy soups. Dairy can curdle your soup, so make sure to stick to higher-fat content products (coconut milk, heavy cream, sour cream) instead of milks.