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(dreamhawk) wrote in message om>...
> 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.

Now that is how I like it!!!!