"Jack Schidt®" > wrote in message
>
> The
> stuff I get in some of the restaurants is too thick; they must be using
corn
> starch or something the like. I prefer my chowder au naturel, in fact I
> prefer the Rhode Island style with no cream and a heavy hand on the black
> pepper.

Seems as though "thickness" is becoming equated with"quality" some how. It
can be thick and blechhhh or thin and tasty though.
Ed