Quote:
Originally Posted by Descant
Thanks for the detailed description. Close concept to the Breeze in Glendale which is also very loud/noisy. Restaurant soups tend to get a little salty if they sit in a warming kettle for a while and the liquid steams off over time. On the other hand it will thicken over time to your preferred consistency.
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Just curious why so many people want chowders thick……you’re just eating flour.
Originally all chowders were just milk and cream based and somewhere along the line we thought it would be trendy to thicken them…..to each his own but I prefer the old Yankees style