sf wrote in :

> On Wed, 02 Jan 2008 03:53:21 GMT, Wayne Boatwright
> > wrote:
>
>>Potato soup can be very thick on its own, without any additional
>>thickeners. My mom's always was, although she never made clam
>>chowder. Some potatoes were mashed to a puree to thicken it, while
>>otheres were left in small chunks. When I make clam chowder, that's
>>usually how I do the base.
>
>
> Exactly. But sometimes I don't have enough potatoes for the liquid,
> so I need a little extra "help".
>

That's where instant potatoes fills the bill nicely. Adding that extra to
thicken stuff. I use instant potato flakes to take up the slack if I get
too slap happy with the chicken stock when I pour it in the real mashed
potatoes.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore