To turn this soup into a thickened chowder, simply use equal parts butter and flour to make a blonde roux then whisk in the milk (I used evaporated milk). When thick and creamy, stir in the tender veggies and all of their cooking liquid. To rev up the brininess, try shrimp stock made from shrimp shells instead of plain water. This soup is really quick to put together plus it's ultra filling... why wait for a special occasion to try it?
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To turn this soup into a thickened chowder, simply use equal parts butter and flour to make a...