How to Thicken Corn Chowder
thickening

How to Thicken Corn Chowder

How to Thicken Corn Chowder: A Step-by-Step Guide

Corn chowder is a beloved classic soup, but sometimes the texture can turn out too thin and watery. From my experience as an avid home cook and soup maker, I know how frustrating it can be when your chowder lacks that rich, velvety texture.

The good news is that with a few simple tweaks, you can easily achieve a thicker, creamier corn chowder. In this guide, I’ll walk you through several methods to help thicken up corn chowder, no matter what recipe you’re starting with.

What Causes Corn Chowder to be Too Thin?

Before diving into solutions, let’s look at some of the common culprits behind thin, watery corn chowder:

  1. Excess liquid from canned corn or starchy vegetables boiling and breaking down
  2. Too much broth or milk added
  3. Not enough thickening agents like flour, cornstarch, or puréed vegetables
  4. Overcooking, which causes vegetable starches to thin out

By understanding what factors lead to thin chowder, we can better troubleshoot and prevent the issue going forward.

Tips for Thickening Corn Chowder

When your corn chowder comes out too loose and thin, there are several effective options for correcting it:

  1. Simmer the chowder uncovered. Letting it simmer gives excess liquid a chance to reduce down, concentrating the flavors and textures.
  2. Mix in a roux. Whisk together equal parts butter and flour then slowly stir into the simmering soup. This classic French cooking technique works wonders for thickening chowders and gravies.
  3. Blend in potato flakes. Instant mashed potato flakes make a quick-dissolving, starchy thickener. Just sprinkle them in gradually and stir until creamy.
  4. Add cooked rice or pasta. The starches released from grains will lend thickness without compromising the chowder’s texture or appearances.
  5. Purée some of the soup. Scoop out a few cups, purée until completely smooth, then mix back in. This will add body while keeping texture.
  6. Finish with a cornstarch slurry. Mix 1-2 teaspoons of cornstarch with an equal amount of cold water, stir in at the end until desired consistency is reached.
  7. Stir in heavy cream. For a richer chowder, stir in some cream once cooked through and season again to taste.

These methods can be combined as needed to achieve your perfect chowder thickness. I always keep potato flakes, cornstarch, and cream on hand whenever I make chowder. From my experience, the small trouble of adding a thickener is well worth it for a rich, spoon-coating chowder the whole family will love.

How to Prevent Corn Chowder From Being Too Thin

Beyond rescuing thinner-than-desired chowder, we can take proactive measures to achieve a nicely thickened soup right off the bat:

  1. Drain canned corn well before adding it in to eliminate excess liquid from the can.
  2. Use less added liquid like broth or milk, supplementing with several thickening methods instead.
  3. Add puréed starchy vegetables like potatoes, carrots, winter squash, or even beans for built-in thickness.
  4. Increase the roux ratio. For every 1 cup of broth or milk, use 2-3 tablespoons each butter and flour.
  5. Simmer chowder gently rather than boiling rapidly to avoid breaking down those thickening starches.
  6. Finish with cream, sour cream, or whole milk for extra richness and body in each spoonful.
  7. Stir frequently as chowder simmers so thickness is even throughout the pot.

By mastering a few simple tricks, you can rule out the disappointment of watery chowder for good. Chowders are all about that satisfying, coat-your-spoon consistency.

Ingredient Substitutions to Thicken Chowder

If you’re missing a key thickening ingredient for your chowder, there are handy substitutions you can reach for instead to achieve similar results:

  1. If you lack flour for a roux, use cornstarch, potato starch, instant mashed potato flakes, or pureed white beans instead.
  2. No milk or cream? Puree tofu or cauliflower until completely smooth and stir in for thickness and richness.
  3. Forget to buy potatoes? Turn to winter squash, parsnips, celeriac, or instant potato flakes to mimic some starchiness.
  4. If out of butter for the roux, olive oil, bacon drippings, or avocado oil all work well. Just adjust cook times for your oil’s smoke point.
  5. Missing cornstarch as a slurry? Substitute all-purpose flour whisked with cold water or broth instead.
  6. No heavy cream? Whole milk, full-fat coconut milk, or pureed cashews can provide a similar creamy finish.

With so many handy substitutions, you can adapt to whatever ingredients you have and still achieve thick, rich, spoon-worthy corn chowder. Creativity counts!

Thick and Creamy Corn Chowder Recipes

If making corn chowder from scratch, opt for recipes specifically designed to deliver that ideal silky, coating texture:

  1. Loaded Baked Potato Corn Chowder. A combination of milk, cheese, bacon, and mashed potato gives incredible thickness.
  2. Creamy Corn and Sweet Potato Chowder. Pureed sweet potato creates a fluffy base for corn and spices to shine.
  3. Three Cheese Corn Chowder with Crab. Ooozy melted cheese and sweet crab take this chowder over the top.
  4. Spicy Chicken Corn Chowder. Tender chicken, corn, poblanos, and cilantro satisfy with Southwestern flair.
  5. Shrimp and Corn Chowder. Plump shrimp star alongside corn, bacon and herbs for a fork-coating favorite.

The possibilities are endless for inventive, full-flavored corn chowder loaded with texture. Don’t settle for thin, watery soup – you can transform that chowder into a truly memorable meal.

I hope these tips equip you to perfect your corn chowder texture. From my years of chowder-making experience for potlucks and parties, I’ve learned just a few small adjustments can take chowder from dull to five-star. So grab your thickeners and have fun achieving that ideal, spoon-coating creaminess.

Tips for Thickening Corn Chowder
Method Amount to Add Cooking Time
Cornstarch 1-2 tablespoons 5 minutes
Flour 2-3 tablespoons 10 minutes
Potatoes 1-2 chopped Simmer 20 minutes
Heavy Cream 1/2 – 1 cup Simmer 5 minutes
Evaporated Milk 1 can Simmer 10 minutes

FAQ

How can I thicken my corn chowder?

  1. Add a roux – Make a roux by cooking equal parts butter and flour together before adding the liquids. The roux will thicken the chowder nicely.
  2. However, you can also use cornstarch or flour – Mix a cornstarch slurry or sprinkle some flour into the hot chowder, stirring constantly until thickened.
  3. On the other hand, blend in potatoes – Dice some russet or yellow potatoes and add them early so they break down and release their starch.
  4. Despite this, you can puree some of the chowder – Use an immersion blender or countertop blender to puree a portion of the solids to make a thick, creamy base.
  5. At the same time, simmer it longer – Allowing the chowder to gently simmer uncovered for 30-60 minutes will reduce excess liquid.
  6. Nevertheless, add cream or milk – Stirring in some half and half, heavy cream or whole milk at the end will make it richer and thicker.
  7. On the other hand, you can add canned evaporated milk – Evaporated milk is naturally thicker than regular milk and adds a creamy texture.
  8. However, using cheese works very well too – Shredded cheddar, Monterey Jack or American cheese will thicken and add flavor.