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Sep 15, 2012 09:45 AM

Thickening cream soup..HELP!

I make corn chowder every corn season and I also make cream of chicken rice. I have been experimenting with thickening agents and have not found one that will make the soup rich and thick without breaking down. I would go to one particular restaurant( now closed) that had the thickest creamiest soup I have ever eaten, how can I get that same hearty texture...I like to make several batches and freeze them, the flavor is great but I am still searching for that thickness.

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    1. re: GH1618

      I do too, but not for soups that will be frozen as the texture gets weird. I'd start with a roux. It shouldn't' break down".

      1. re: magiesmom

        I did just try a roux at the end , after the soup has cooked for 40 minutes or so, are you suggesting the roux in the beginning?
        I saute the potatoes, celery, onion and corn, then add homemade chicken stock and cook for 40 minutes and at the end is the thickening process.
        Thanks to all

        1. re: foodeditormargaux

          Why? Roux used properly will give a velvet texture to the soup and is very stable. It also fills the Poster's want for enrichment.

            1. re: chefj

              roux was the answer for me, the soup was just like I wanted it, although instead of milk I used condensed milk and the soup was just like I remembered it to be.

          1. re: Ruthie789

            I started with a roux this time, reluctantly I might add, and it was GREAT..Thanks. That was what was needed.

            1. re: fourunder

              I make a cream of cauliflower soup with pureed rice as a thickener.

              1. re: grampart

                I recently made cream of cauliflower and fennel with an immersion stick and cream. It was a small batch, made with stem and trimmings, cooked till tender, and pureed.

            2. If you have a lot of corn, make a corn cream to thicken it and add the most intense corn flavor. Here's how. Cut kernels off cobs and put into food processor along with "milk" scraped off the cobs. Process to a puree and then press through sieve into bowl. Take that liquid and add it to the chowder, you will be amazed.

                  1. re: ipsedixit

                    XG works very well. Just need to use it judiciously

                    1. re: scubadoo97

                      I agree, but I still fail to see the humor in it that Samalicious apparently does.

                      1. re: ipsedixit

                        Except in the fact that it can cause bloating, gas and can have a laxitive effect in some people. Not sure if that was the funny part