"dreamhawk" > wrote in message
m...
> We always used a roux or cream sauce to create the true rib-sticking
> thick smooth texture. This is made in a separate saucepan and added
> at the very end. You make the chowder with a minimal amount of
> liquid, then stir in the thick cream sauce and thin it to the
> consistency you prefer with milk, cream or canned skim milk.

There are many things that will work as a thickener. Even a slurry of flour
and milk or 1/2 & 1/2. The question becomes one of flavor and can the flour
be cooked long enough to lose the "pasty" flavor.

Like the man said "different strokes for different folks"

:-)

Dimitri