Just used some chicken stock, chopped up some leftover chicken breast and tossed in some corn. Before I thought about it I poured in some cream. Now I am thinking I'd like to thicken it a bit. How to do this without it "breaking"? Little bit of a cornstarch slurry and a lower heat? A bit of a roux that I stir in? How hot does it need to be to thicken and yet not break. Help?
Isn't the dairy added at the end of making a chowder? Were you at the end?
Yep I was at the end. I was just kind of in my own little world and didn't stop to taste test before I put in the cream. I'd usually do that and adjust for thickness then. I was just kind of...stunned. LOL. Oh and not a big potato fan. Thanks for the thought though. I think I'll keep that in mind for the next time I muck up!
Andy, I DID use heavy cream, so I'm going to take a chance and try to thicken a bit with cornstarch.
GB, all the leftover corn is already in the soup. Phooey. I like that thought too. Thanks!
You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix