What is the best way to thicken corn chowder? An Simple Way to Thicken Corn Chowder

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Chowder is a soup that was popular among New England’s early inhabitants.

To create this soup, they would throw in whatever leftovers they had.

Nowadays, corn chowder remains one of America’s favorite soups, and it is a staple cuisine in coastal locations such as Massachusetts due to the abundance of local ingredients.

Corn chowder is so popular that it often outsells clam chowder in local eateries throughout the winter.

In fact, according to a recent poll, Maine and Massachusetts are tied for first position in the US for creating corn chowder.

While the recipe varies by area, the core components remain same.

One of the most frequent causes for a cook’s inability to make their corn chowder thick enough is that they use too much liquid and not enough veggies or meat.

As a consequence, they frequently have to toss everything away and start again.

What can you do to prevent this? This post will go over numerous methods for thickening corn chowder as well as how to tell whether your chowder is thick enough.

How Do You Make the Best Corn Chowder?

Corn chowder has a reputation for being one of the most difficult soups to cook, but with a little work, you can get the ideal consistency and taste.

Is its reputation true? I don’t believe so, since if you follow these easy steps, you’ll have your corn chowder recipe down in no time.

You will need to prepare the ultimate corn chowder.

To make the broth:

  • 4 cups chicken broth.
  • 1 cup heavy cream.
  • 2 cups milk. 1 1

To make the chowder:

  • sliced bacon, 3 oz.
  • 4 Tbsp butter.
  • 4 cup flour. 1
  • 1 big onion chopped.
  • 2 carrots, grated using a cheese grater or in a food processor. Yes. Both the carrot and the onion must be shredded.
  • 4 ears of corn removed off the cob (dont worry, this recipe is faster than you think).
  • 1 cup diced potatoes.
  • 2 tsp black pepper, freshly ground (you can adjust this to your taste). 1

Now that you’ve gathered all of the necessary items, it’s time to get started.

Broth for cooking:

First and foremost, we must prepare the broth.

In a saucepan over medium-high heat, combine the chicken broth, milk, and cream.

Bring to a boil, then lower to a low heat, cover, and let to simmer for approximately 20 minutes.

After sitting for twenty minutes, the beverage will be considerably more delicious.

Next, filter off the particles that have risen to the surface of your broth.

You may accomplish this by straining through a fine-mesh strainer or a coffee filter.

Set the liquid aside for the time being once you’ve strained it.

Now that the broth has had time to heat and sit in a pot on the stove, start creating your chowder in another medium-sized saucepan.

How to Make Corn Chowder:

Cooking the bacon is the first step in creating the chowder.

This will provide a tasty basis for your soup while also allowing you to shred the onion and carrot.

Just fry the bacon in the center of a big saut pan over medium-high heat.

While the bacon is frying, wash and chop the onion and carrot on a cutting board.

On a separate chopping board, begin shredding the corn cobs.

After the bacon is done frying and the fat has rendered, transfer it to a dish lined with paper towels.

Then, sauté the onion and carrot in the bacon fat for approximately 5 minutes, or until transparent.

Next, in the frying pan, combine the flour, onion, and carrots.

Sauté for another two minutes to let the liquid to evaporate. This is referred to as a roux, and it will thicken your corn chowder.

Next add the corn and potatoes. Cook for approximately five minutes, stirring often.

Next, bring the prepared broth to a boil. Reduce the heat to low and let it simmer for approximately 15 minutes, stirring every five minutes or so.

Once finished, season with pepper and serve.

Common Errors That Lead to Watery Corn Chowder

These are a few of typical blunders that result in watery corn chowder.

If you remember these tips while preparing corn chowder, it will turn out flawlessly every time.

  • Don’t add the creamed corn broth from the can. On its own, it is too thin and will make your soup watery.
  • broth. This will also thin and dilute your corn chowder, so just use the quantity specified in the recipe. Use moderate amounts of water and stock.
  • Overcooking the corn may lead your soup to become watery, which is not a good thing.
  • While it may be tempting to use the microwave to rapidly cook your bacon, avoid doing so. The microwave will wind up heating it unevenly and making it pretty oily. This may degrade the flavor of your soup.
  • The broth’s lengthy simmering lends itself well to a thick, fragrant sauce. The fats, on the other hand, solidify as they cool, leaving water behind and making it more difficult for particular parts of meat or vegetables to cook through owing to their more liquid condition.

What is the best way to thicken corn chowder?

How can you thicken your corn chowder now that it’s finished? While it may seem to be a problem for many individuals, there are numerous solutions.

These are several popular methods for thickening corn chowder.

1 Mix in the cornstarch.

A few teaspoons of cornstarch added to your soup is a quick remedy.

Just combine the cornstarch with a few tablespoons of water in a small dish and whisk until it reaches a thick sauce-like consistency.

Finally, gradually swirl this mixture into your chowder until it reaches the appropriate thickness.

This will thicken your soup without changing the taste.

To make this work, add a little cornstarch at a time until the mixture is sufficiently thickened.

If too much is applied, an off flavor may result.

If you take this method, make sure you just add a tiny amount at a time and stir the chowder carefully.

Otherwise, you will obtain unfavorable outcomes.

2 Make use of a Roux.

A roux may give your chowder the proper consistency.

To make a roux, just melt 2 tablespoons butter in a pot over medium heat.

Next, whisk in 2 tablespoons of flour until well combined.

Just sauté this mixture for two minutes, or until it is golden brown.

Add 2 tablespoons of butter or flour as required to create more.

After you’re finished with the roux, pour it into the soup and let it boil for approximately five minutes.

This should be ample time for the chowder to thicken and simmer down completely.

3 Stir in the cornflour.

Cornflour is a frequent component in many homes.

It is often used in gravy, but it may also be used to thicken soups and stews.

To prepare thick corn chowder using this item, first combine 1 tablespoon cornflour and 3 tablespoons water.

Next, pour the mixture into the soup and stir for two minutes, or until it thickens.

This will thicken your soup in the same way as adding extra liquid would, without affecting its flavor or texture.

4 Begin with less liquid.

One of the most common errors people make while preparing soup is adding too much liquid and then boiling it down.

One of the numerous problems with this approach is that you wind up with watered-down corn chowder, and it may take a long time for the liquid to drop if your burner isn’t very strong.

If you’re concerned that your corn chowder is overly watery, just add less liquid in the first place.

You may easily make it more concentrated later if you want to emphasize a certain taste.

5 Lower the heat on the stovetop.

Another method for thickening corn chowder is to simply reduce the soup on the heat.

This takes about 10 minutes over medium-high heat, but the end result is a thick and rich meal that has been reduced to the proper consistency.

6 Serve with cornbread as a topping.

To make the corn chowder even thicker, top it with a slice of cornbread.

Cut the cornbread into little chunks and serve it beside your soup.

This will give your chowder a more bread-like texture and a thick, satisfying consistency.

They also have a distinct flavor that may significantly alter the flavor of your food.

7 Increase the amount of vegetables.

You may make your chowder thicker by adding extra veggies.

Some veggies, such as celery or carrots, can assist thicken the soup, but others, such as corn, are merely there to provide flavor to your meal.

Whichever you pick, adding extra veggies to your corn chowder will give it the deep flavor you want.

Nevertheless, don’t add too many at once or you’ll overpower the flavor and end up with something that tastes awful.

Wait 8 minutes before adding milk or cream.

Many individuals prefer to finish their soup with a splash of milk or cream.

This is good if you want to add taste and texture to your food, but it may also make your soup thinner.

So wait until the very end before adding milk or cream to your corn chowder to avoid this.

This will keep it thick and flavorful.


To summarize, corn chowder is inherently thick and filling, but it may be made even richer if desired.

You may do this by lowering the liquid or adding cornmeal to your dish, as suggested above.

If you add too much liquid at initially, it will get watered down and lose the rich taste that you want with this dinner.

So remember these suggestions and use them to improve your corn chowder.


How do you make corn chowder thicker?

Puree additional of the soup in a blender, or mash some with a potato masher.
Before adding the half and half, mix in a spoonful or two of cornstarch, then add to the soup as suggested.
More to come…
•Sep 16, 2018

Why is my corn chowder not thickening?

One of the most frequent causes for a cook’s inability to make their corn chowder thick enough is that they use too much liquid and not enough veggies or meat.

How do you thicken soup without flour?

Cornstarch is an excellent alternative to flour for thickening soup. To avoid clumping, combine a spoonful of starch with either warm milk or water. This concoction is referred to as a “slurry.” The starch-to-liquid ratio should be 1:4 for this procedure.

How do you thicken runny soup?

6 Methods for Thickening Soups or Stews
Blend the veggies. The simplest approach to thicken soup is to purée the veggies….
Mash together some beans, lentils, grains, or bread.
Mix in some dairy…
Including an egg….
Add a pinch of flour or starch.
Include some silken tofu.
Nov 15, 2021

What makes chowder thick?

Heavy cream is recommended for the creamiest chowder. If you don’t have or don’t want to use heavy cream, you may substitute light cream, but mix in roughly 1 tablespoon cornstarch with the lighter cream before adding it to the soup to help thicken it.

What is usually a main thickening agent of chowder?

Wheat Flour- For hundreds of years, wheat has been the most frequent thickening agent used in kitchens. It may be added in a variety of ways, but it works best when coupled with oil to minimize lumping in the sauce.

What cream is best for thickening soup?

Heavy cream, sour cream, and yogurt are all wonderful for thickening soups and sauces, but they must be cooked carefully or they may break and curdle.

Why won t my chowder thicken?

Heavy cream should be used to get that rich, creamy consistency. It will provide a creamy, silky texture to your chowder. Add a spoonful of cornstarch to the cream if you want a particularly thick chowder.

Does chowder have to be thick?

Unlike soups, which may be thin and light, chowders are rich and thick. It, like stew, comprises huge pieces of meat or fish as well as vegetables, most commonly potatoes.

What is the best ingredient to thicken soup?

Flour or cornstarch may be added.

Soup may be thickened with flour, cornstarch, or similar starchy replacement. Never add flour or cornstarch straight to your soup for the best results. It will clump on top if you do. Instead, put some soup into a separate dish and set it aside to cool.

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