Stir roux (butter flour mixture) into chowder and cook and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally and serve immediately with crusty sourdough bread and extra Tabasco.
Recipe from The Utah Dining Car Cookbook, Ogden Junior League.
(c) 2019 - FoodieCrush.com - The BEST Clam Chowder (Market Street Grill Copycat)