But of course it can. Bechamel sauce has flour. The point of making
the roux in the separate saucepan is to properly cook the flour in the
butter so that there is not the slightest hint of 'pastiness.' Then,
of course, once you get that lovely aroma of shortbread, you wisk in
the liquid dairy product of your preference to make a consistency that
can be poured into the chowder, etc. etc.
"Dimitri" > wrote in message .com>...
> "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