Light Turkey (or Chicken) Corn 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.

Corn Chowder is a type of chowder that originated in the Midwestern and Southern United States, where corn is a staple crop. The dish was popularized in the 1800s, when settlers in these regions would use the abundant corn harvest to create a thick and hearty soup.

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.

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines.

Blount Fine Foods voluntarily recalling a single lot—2,569 cases total of 16 oz. Panera at Home Southwest Corn Chowder due to an undeclared wheat allergen.

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 Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

You can start with 2 tablespoons of flour for every 1 cup of liquid as a general rule of thumb. To make a smooth paste, combine the flour with a small amount of cold liquid. Stir the paste gradually into the soup. To allow the flour to thicken the mixture, cook and stir it for a few minutes.

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.

How do you thicken corn chowder without cornstarch? ›

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.