Cream soups and Chowder

This episode demonstrates how to create cream soups and clam chowder.

Ingredients:

2-3 tbs flour
2-3 tbs butter
16-32 oz milk and or cream (less liquid = thicker soup, more = thinner)
Whatever ingredient you would like the soup to be: clams, potatoes, broccoli, carrots, asparagus, tomatoes, etc.

Directions:

Make a roux with the flour and butter. Start thinning out the roux with liquid from your chosen ingredient. Clam juice from the cans, or some of the liquid from cooking the potatoes or broccoli etc. Add a portion of your dairy product and check the soups consistency right at the boil, as this is when it thickens. If the thickness is how you like it, just refrigerate the unused dairy. If it's still too thick add some dairy and recheck until you have found your creamy nirvana. Leave a little room for heavy cream at the end. Adding the heavy cream like this will add a new dimension to your cream soups, if you haven't tried it already. Smooth and rich. If you choose to use only heavy cream, and no milk, the soup will be incredible, but at the cost of a ton of calories from fat.