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?