I made a corn chowder this evening containing corn, potatoes, onions, garlic, and some other good stuff. This particular recipe instructed me to add a little bit of flour once I softened the onions and garlic in butter and oil. The instructions specifically said to coat the veggies in flour before adding vegetable stock.
I understand the flour's role in thickening the chowder, but what's the reason for adding it at that stage? Would it not work as well if I added the flour after bringing the veggie stock to a boil, for example?