Rich, creamy and satisfying chicken corn chowder is so simple to make.
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Lisagarden G Stanislav R Ferida O Liz C Leonard B Gabriela B Daisy C Violeta H Lorena J Linda M Karina M Viridiana N Guadalupe R Georgina R Stephanie S Andrew Jena J George C Lynda B Leslie C Leonardo C Diana D Nabeel F Jazmine H Crescent J Naini K Cesar L Anthony P Michelle P Jada R Chyna Z Jamie A Ily C Kip H Kristin
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!
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!
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!