Thickening Potato Chowder: Tips and Tricks for a Creamy Soup

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Discussion Overview

This thread explores various methods and personal experiences related to thickening potato chowder. Participants share their modifications to the recipe, including ingredient adjustments and cooking techniques to achieve a creamier texture.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions the desire for a thicker soup and suggests adding flour and chicken broth.
  • Another participant shares their experience of doubling the cream cheese and using less milk, noting that Russet potatoes help thicken the soup.
  • One user who used red potatoes felt the soup was thick enough and did not desire additional thickness.
  • Several participants suggest using more potatoes, with one noting that mashing them can help thicken the soup.
  • One participant discusses a variation that includes doubling the cream cheese and adding sour cream for richness.
  • Another user mentions using instant mashed potatoes to thicken the soup, which they also apply to other soups.
  • One participant expresses satisfaction with their version, which included additional garlic and sausage instead of bacon.
  • Another participant agrees that using the full amount of cream cheese results in a thicker texture.
  • One user shares that they plan to incorporate suggestions from others for their next preparation.
  • A few participants discuss the idea of pairing the chowder with bread bowls.

Areas of Agreement / Disagreement

Views differ on the ideal thickness of the soup, with some participants finding it satisfactory while others seek ways to thicken it further. No clear consensus emerges on a single method for achieving the desired thickness.

Contextual Notes

Participants share personal experiences and variations of the potato chowder recipe, reflecting individual preferences and cooking styles.

Who May Find This Useful

Consultants looking for creative ways to modify potato chowder recipes or seeking inspiration for their cooking demonstrations may find this discussion beneficial.

chefsteph07
chefsteph07
Messages
3,199
Has anyone tried to make this soup thicker? I absolutely love the ease of this recipe, but I do feel it is too watery...esp since I've had other versions of potato soup and love the thickness. Do you think I could add a little flour and chicken broth to the baker in the micro or cook the potatoes in the milk in the micro and transfer to the stove while adding flour, etc?
 
I double the cream cheese, and use 1/2 cup less milk.Also - use Russet potatoes. I know people have said that they use red potatoes, etc...but red potatoes are a lot waxier, and the starch in the potatoes is what makes it thicken up.
 
I used red potatoes..I thought it was plenty thick..honestly I don't know that I would have wanted it any thicker.
 
as becky said more cheese.. :)
 
use extra potatoes and mash them up a bit more
 
  • Thread starter
  • #6
Linda, I was actually thinking of adding more potatoes..:) I'm afraid adding more cr cheese would make it too "cream cheesy"...LOL
 
chefsteph07 said:
Linda, I was actually thinking of adding more potatoes..:) I'm afraid adding more cr cheese would make it too "cream cheesy"...LOL
Click to expand...

It doesn't! Really - it's my most requested recipe! It's so much better with the cream cheese - oh, and I also always squeeze a clove or two of garlic into it too. That brings the flavor up several notches too.
 
I got a recipe variation from someone in my upline that was wonderful. It doubled the cream cheese, replaced 1 cup of milk with half and half (you could use heavy cream too I suppose) and added 8 oz of sour cream and used russett potatos.
 
Easy peasy: for those folks looking for a thicker textured soup, simply add in some instant mashed potatoes to the pot. Add in a little at a time so that it doesn't become overly thick. I like using the garlic-roasted flavored ones so that I can pump up the flavor a bit.

Actually, I do this trick for other kinds of soups, too....not just potato soup.
 
I made this for the first time today and LOVE IT! I agree that it isn't thick enough. I am going to try the suggestions you made Becky. (THANK YOU!) I also think I will add some bacon next time I make it!
 
I used red pototes, halfed the repice but used the full amount of cream cheese and it was pretty thick. I think half and half would make a creamier texture than regular milk also.
 
  • Thread starter
  • #12
I did make this the other night..I added about 2 more potatoes (I checked the bag, they were Idaho) and I followed Becky's suggestion of the full brick of cream cheese...Also, in the cream cheese/milk/butter mixture, I added shredded cheddar instead of waiting till the end and a few cloves of garlic...oh my, it was sooo good! Becky, you were right about the cream cheese! It was not too much at all! I didn't have any this time around, but I do usually add rolled sausage into it, cook it up and mix n chop into little bits and mix in the soup, I'm not big into bacon, so sausage is better for me. I LOVE this recipe. I make it quite often at home.
 
Um, I use 8 oz of cream cheese and FIVE cloves garlic (three pressed, two shaved) as I demonstrate the garlic tools. LOVE garlic and it is a big wow! I also put a little bit of cayenne pepper in it for a BOOT of flavor!I also put all the green onions in the same time I put in the cheese (I put in a two cup prep bowl of cheese) when I add the milk mixture!. Although my director says meat sells the DCB, and it does, I sell a lot of DCBs with the chowder recipe!CK
 
chefsteph07 said:
I did make this the other night..I added about 2 more potatoes (I checked the bag, they were Idaho) and I followed Becky's suggestion of the full brick of cream cheese...Also, in the cream cheese/milk/butter mixture, I added shredded cheddar instead of waiting till the end and a few cloves of garlic...oh my, it was sooo good! Becky, you were right about the cream cheese! It was not too much at all! I didn't have any this time around, but I do usually add rolled sausage into it, cook it up and mix n chop into little bits and mix in the soup, I'm not big into bacon, so sausage is better for me. I LOVE this recipe. I make it quite often at home.
Click to expand...


I've had a few people suggest ham before and my husband put clams in his (after I got my serving out!).
 
I also found that the recipe as written (even using starchy potatoes) was very watery. The next time I make it, I'll use the entire package of cream cheese, half and half, and probably add more cheese, too. (-:
 
We're having this for dinner tonight because I haven't made it in a while and I need to freshen up, as it's my January recipe! I'll try some of your suggestions!
 
Does any one make bread bowls to go with their soup at shows?
 
the bread bowls sounds like a great idea!
 
  • Thread starter
  • #19
I'm doing my very first "soup and slippers" show on Jan 8 and I'm going to use this "newer" variation that I did last week, it was so good I have to share w/ my guests! I am also going to make the garlic bites to go w/ it.
 
I just use more potatoes.
 
  • Thread starter
  • #21
ShellBeach said:
I just use more potatoes.
Click to expand...

I did like adding the whole brick of cream cheese too.
 

Frequently Asked Questions

What are some effective ways to thicken potato chowder?

There are several effective methods to thicken potato chowder. You can use a roux made from flour and butter, add cornstarch or arrowroot mixed with cold water, or incorporate mashed potatoes for a creamy texture. Additionally, pureeing a portion of the chowder can also help achieve a thicker consistency.

Can I use instant potato flakes to thicken my chowder?

Yes, instant potato flakes are a great option for thickening chowder. Simply stir in the flakes gradually until you reach your desired thickness. They will absorb some of the liquid and create a creamy texture without altering the flavor significantly.

How can I make my potato chowder creamier?

To make your potato chowder creamier, consider adding heavy cream, half-and-half, or whole milk towards the end of cooking. You can also blend a portion of the soup to create a smooth base while leaving some chunks for texture. Adding cheese, such as cheddar, can also enhance the creaminess.

What types of potatoes work best for chowder?

For a thick and creamy chowder, starchy potatoes like Russets or Yukon Golds are ideal. They break down easily during cooking, contributing to the chowder's thickness. Waxy potatoes, like red or new potatoes, hold their shape better and can be used for added texture.

Can I make potato chowder ahead of time and reheat it?

Yes, you can make potato chowder ahead of time. However, when reheating, be cautious as the chowder may thicken further. You can add a bit of broth or milk to adjust the consistency. It's best to reheat it gently on the stove rather than in the microwave to prevent separation.

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