I have a question about the recipe "Mixed Seafood Corn Chowder" from kimbaddd. How much milk and how much flour? missing from list!!!
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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.