Hi :

Created the corn chowder actually doubled up the recipie and I came out incredible. The only thing was I just need to get it a tad bit thicker. To be honest I started this late and was in a hurry to get it done so when it said simmer for 10 minutes I let it cook for 10 but I probably could have let the mixture heat up a bit more before I started to time the thicking step.

Do you think this is what caused my issue?

It's hard to say exactly what altered the thickness of your soup. It could have been cooking time, the amount of ingredients, the amount of flour etc. You may also want to watch the lesson on "How to Make Starch-Based Thick Soup", as we go into quite a bit of detail on thickening soups. Cheers!

Tried it again and this time it came out five starts!
I would attribute my problem the first time to not letting the soup simmer long enough.

Thanks for the awesome lessons and recipe.

I have been on a soup kick lately and this recipe sure hits the right spot.
Yumm!

Do you think it would be okay if I used non fat milk instead of homogenized milk?

You could certainly give it a try Marilyn. The end result will not be as thick and rich, but with the roux it should be okay (just think that a veloute is made with a roux and either stock or water). Cheers!

OMG, this turned out so good. I think it was the fresh thyme that made it taste so good. I even used the non fat milk. Thanks

Because this has milk and stock, what kind of roux is it?

Hi:

A Roux is a Roux, there are no types.
The basic definition is: Fat + Flour = Roux (Fundamental Concept)
A lot of time you see butter and flour but say you we cooking a turkey the
fat can come from the pan drippings.

Dan

I'm sorry what I meant is sauce not roux.
Is it a Veloute or Bechamel sauce, because it have milk and stock?

If you were to use a stock, broth or another clear liquid, such as water, you would be making a véloute, and if you were to use milk or diary you would be making a béchamel. Hope that answers your question. For more information, please see the lesson(s) on "How to Make Véloute" and "How to Make Béchamel". Cheers!

What if it have both stock and milk, like the Chicken Corn Chowder Soup?

A sauce suprême is what you'd have. Classically, it is velouté with reduced cream added for richness, but the outcome is very close. I've also seen this done in reverse by starting with a béchamel and adding reduced chicken stock. Enjoy!