How do you thicken seafood bisque?
Chef's answer
For the creamiest chowder, you'll want to use heavy cream. If you don't have or don't want to use heavy cream, you could use a light cream, but you'll want to mix in about 1 Tbsp of cornstarch with the lighter cream before adding to the soup, to help thicken the soup.
Frequently asked Questions 🎓
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And did we mention chowder? Cherrystones are the ideal clams for the classic New England dish (get the recipe).
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Using a whisk, briskly and thoroughly combine 1 tablespoon flour or cornstarch with 1/4 cup cold water. Stir a bit at a time into the chowder. Cook for 2 minutes, and then check to see if you have reached the desired consistency. Flour requires a minute more to cook completely..
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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.
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Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable..
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DO AHEAD: Make chowder base and refrigerate up to 1 day ahead. To serve, reheat base and add potatoes, clams, and fish as outlined above..
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It mostly tastes like cream but with subtle seafood flavor. Clams don't taste particularly "fishy" anyway, sort of it's own shellfish thing. Just buy a can of Progresso clam chowder to try it then..
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The top 10 winners in the category Best Clam Chowder in Massachusetts are as follows:
- Union Oyster House - Boston.
- Legal Sea Foods - Boston.
- Atlantic Fish Company - Boston.
- Lobster Pot - Provincetown.
- The Causeway Restaurant - Gloucester.
- Summer Shack - Boston and Cambridge.
- Turk's Seafood - Mattapoisett.
A few more cooking questions 📍