I went over to a friend's house for a party. They served a corn and potato chowder that they modified from a fish chowder. They gave me the recipe....
PARSLEY,DEHYDRATED,FLAKED 1 tbsp
BACON,RAW 8 oz
BACON FAT,RENDERED 2-3/8 oz 1/4 cup 1-2/3 tbsp
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
POTATOES,FRESH,PEELED,CUBED 7 lbs 1 gal 1-1/8 qts 8-5/8 lbs
WATER 16-3/4 lbs 2 gal
BUTTER 1-1/4 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
MILK,NONFAT,DRY 1-1/3 lbs 2 qts 1 cup
WATER,WARM 23 lbs 2 gal 3 qts
FISH,FLOUNDER/SOLE FILLET,RAW,2 INCH PIECES 10 lbs
PEPPER,WHITE,GROUND 1/4 oz 1 tbsp
THYME,GROUND 1/8 oz 1 tbsp
SALT 1-7/8 oz 3 tbsp
The flour and butter made a roux...wich ended up being just balls of flour and butter in the pan more then anything else....was like a dumpling..interesting...well here's the problem.
I brought home left overs, and well I went to go open it up for dinner and well it was like staring at snot...very mucusy and gluey....not sure if it's edible...but I wonder what's wrong with it...I've never had a problem with any of my chowders. Though might happen to me in the future.
So what went wrong with it?
No, I nuked it for 6 minutes it was piping hot and still mucusy and gluey.