My lil sis texted me asking if she could use half and half instead of whole milk or heavy cream to make a chowder. I realized that I had the same question when I made my first chowder. I mean that’s a lot of fat! But…exactly, fat. The more fat the milk contains the less chance of curdling. When I used low fat milk, my chowder started to curdle. Feeling disappointed, I couldn’t serve it. With picky toddler eaters, I knew I had lost this dinner. Little did I know that there are substitutes for heavy cream (I still prefer to use it). So for those who are looking for an alternative, here are some tips:
Before adding ingredients below, make sure your heat is on low. You want your chowder/soup on a simmer.
- Make a thin flour and water paste. Pour it in a cup of milk, mix well. Slowly add flour/milk mixture to chowder.
- Use half and half and mix in with a roux of flour and butter. In a sauce pan, melt 8 tablespoons of butter and 1/4 cup of flour. Mixing until well incorporated. Whisk in half and half until all ingredients thicken. Slowly add to chowder.
- Boil potatoes (peeled and cut in cubes) in water with butter. After potatoes have cooked and cooled, make a thin puree by adding water and evaporated milk. Mix well and slowly add to chowder.
If you have any questions, please don’t hesitate to contact me. Share your comments below if you have a few tips of your own. Be sure to check out my Spicy Roasted Corn Chowder, Creamy Chicken Soup and Brocolli Cheddar Soup.