Making Ina Garten's Seafood Chowder a day ahead, how do you keep it thick when reheating

Like the other poster said, it's thickened with flour so it should stay thick easily enough. In fact, you will probably need to thin it a bit. However, you might want to separate out the seafood and chill that separately. Then add that in once the chowder has gotten good and hot, so you aren't reheating the shrimp and such for as long. Otherwise, you could end up with seafood pellets in a tasty chowder base. I might even consider just making the chowder part without the seafood, and then adding that in to cook in the crockpot on high until it was done. Then swap it down to low and serve.

It’s thickened with flour, so it should stay thick all on its own. In fact, you may find it too thick when you re-heat it, and want to add a bit of milk, cream or fish stock to thin it just a bit.

FWIW, I love Ina Garten’s recipes. They’re very well researched and always work. Not the case with many celebrity chefs.