On Wed, 08 Oct 2003 11:34:20 -0700, dreamhawk wrote:

> 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.
>

Great idea, I'll have to try that...

Thanks

Tony