Soups & Stews > Soup & Stew Thickeners > Traditional Thickeners > Cornstarch Slurry

Perfect Cornstarch Slurry for Soups & Stews

Learn how to make a lump-free cornstarch slurry, the perfect thickener for soups and stews. This simple technique ensures a smooth, glossy finish without affecting the flavor of your dish. This is a great gluten-free alternative to flour-based thickeners.

Prep Time
5 minutes
Cook Time
2 minutes (for thickening)
Servings
Varies depending on the recipe. This amount thickens approximately 1-2 cups of liquid.
Ingredients
  • 1 tablespoon Cornstarch
  • 1 tablespoon Cold Water

Combine Cornstarch and Cold Water

In a small bowl, whisk together the cornstarch and cold water until smooth. Ensure there are no lumps. The mixture should be opaque and have the consistency of thin cream. Using cold water is crucial; hot water will cause the cornstarch to clump.

Slowly Add to Hot Liquid

Bring your soup or stew to a simmer. Reduce the heat slightly. Slowly pour the cornstarch slurry into the simmering liquid, stirring constantly. This prevents clumping and ensures even thickening.

Simmer and Stir

Continue to simmer and stir for 1-2 minutes, or until the soup or stew reaches your desired thickness. The slurry needs to heat up to activate its thickening power. Avoid overcooking, as the slurry can lose its thickening ability if cooked for too long.

Check Consistency

The soup or stew should now be thickened and have a slightly glossy appearance. If it's not thick enough, you can add a little more slurry (prepared with more cornstarch and cold water) repeating the steps above. Add in very small amounts at a time to avoid over-thickening.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is for the cornstarch slurry itself and does not include the soup or stew it's added to. Calories: Approximately 35 kcal Carbohydrates: Approximately 8g Protein: 0g Fat: 0g

Other Considerations for Nutrition

Cornstarch is primarily carbohydrates. Consider the carbohydrate content if you are monitoring your intake. It is gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

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FAQ

  • Why do I need to use cold water to make a cornstarch slurry?

    Using cold water prevents the cornstarch from clumping when it's added to hot liquid. Hot water causes the cornstarch granules to swell and stick together, resulting in a lumpy slurry.
  • Can I use arrowroot powder instead of cornstarch?

    Yes, arrowroot powder is a good substitute for cornstarch. Use it in the same way, mixing it with cold water before adding it to your soup or stew. Arrowroot powder produces a clearer, glossier finish than cornstarch.
  • My soup became too thick after adding the cornstarch slurry. What can I do?

    If your soup becomes too thick, simply add a little more broth or water to thin it out. Stir well and allow it to simmer for a minute or two to ensure the consistency is even.
  • Can I use hot water instead of cold water to prepare cornstarch slurry?

    No, the explanation is that hot water will cause the cornstarch to clump.