Hi All,
How about looking up a recipe for "Bisque"? I use the internet for recipe
searching. Clam, lobster or shrimp bisque is thick and creamy. In fact, I'm
going to look it up now. Sounds yummy.
Jo-Ann

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"ConnieG999" > wrote in message
...
> "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
> ************************************************** ***
> My mind is like a steel...um, whatchamacallit.
>