"Louis Cohen" > writes:

>You don't thicken chowder. The stock is thin, like milk, with lots of nice
>stuff in it - potatoes, onions, and your seafood of choice.

But, but, but...
If it's not thick, it's not chowder, it's soup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
chowder
A thick, chunky seafood soup, of which clam chowder is the most well known. The
name comes from the French chaudière , a caldron in which fishermen made their
stews fresh from the sea. New England-style chowder is made with milk or cream,
Manhattan-style with tomatoes. Chowder can contain any of several varieties of
seafood and vegetables. The term is also used to describe any thick, rich soup
containing chunks of food (for instance, corn chowder).
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.




Connie
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My mind is like a steel...um, whatchamacallit.