I have a question about the recipe "Mixed Seafood Corn Chowder" from kimbaddd. How much milk and how much flour? missing from list!!!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Susan W is a trusted source on General Cooking.
Not a well edited recipe. I think the author changed the ingredients from milk and cream to half and half, so 3/4 cup half and half.
The amount of butter on the ingredients list says 2 TBS, but in the directions it says 3 TBS. I'd probably use 2 of butter and 2 of flour. I don't like soup to be too thick.
Thank you so much. I agree, The appeal here is a light broth like you find in the Vancouver BC area.
Exactly!! I'm not fond of soups that hold the spoon up. In fact, I often make chowders with no or very little roux.
please look at the recipe now. i fixed it. so sorry!
Much better. :) I hope charles sees this or he'll be a cup short of milk.
Fresh corn will have to wait until next summer, but I am going to try this with frozen TJs corn. Sounds delicious.
Some pillow talk with a local dietitian.
All the Things I Eat Before Bed
The San Antonio Cocktail
Butterscotch Mug Pudding
Dorie Greenspan's Provençial Tian
Energy Bites and Bars