I agree with other reviewers, as a chowder, this recipe is too thin. I followed a tip to make a roux in a separate saucepan with butter and flour. I also whisked in some of the broth from the soup then whisked the mixture back into the soup. It'll thicken more upon standing so don't make it too thick unless that's what you want.
I used half and half but to make it lower fat, I'll try it next time with 2% or lower fat milk.
The chowder was still missing something so I added some Old Bay Seasoning, a few drops of hot sauce, and a few shakes of Worcestershire Sauce. I think that did the trick!
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I agree with other reviewers, as a chowder, this recipe is too thin. I followed a tip to make...