The difference between the two types is startling. I'm talking about the style you find at the venerable Kelly's in Revere Beach, Massachusetts-- much thinner, silkier on your tongue.
Cream thickened chowder is more difficult to hold at temperature all day (as a restaurant would) because it tends to clump without stirring and babysitting, so flour (or corn starch) thickening has become the standard bearer for restaurant chowder coast to coast.
Any ideas for cream thickened chowder in LA?
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