Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you.
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Thickening sauces and soups can be accomplished by a variety of ingredients but most rely on a starch. Even though starches such as flour and potatoes are mostly carbohydrate, they also have proteins that, when heated, interact with liquid to thicken them. Most cream soups begin with a roux and milk. With chowder, it is primarily the potatoes that act as the thickening agent.
I prefer russets or long whites because of the higher starch content. These potatoes also don't hold together as well when heated and, as they breakdown, make for a thicker soup.