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Post by Barney on Feb 28, 2006 23:16:26 GMT -5
Hi there!
I am trying to make a cheddar chicken chowder recipe core. It calls for 1/2 cup flour and 2 cups milk. I know that I can use evaporated ff milk to make creamy soups core, but does anyone know how much milk I should use to substitute for this recipe??
The other main ingredients are 1 lb chicken, 4 1/2 cups ff chicken broth, 1 3/4 cups red potato, 2 1/4 cups corn, 1/2 cup flour, 2 cups milk, 3 oz cheese . . . (there are other ingredients, but these are the main ones). If anyone can help me, I'll post the rest with instructions.
The recipe calls for combining the flour and milk in a separate bowl over medium heat to thicken and then adding to the rest of the mixture. When I make cream of broccoli soup, I just add the evaporated milk at the end and simmer. Would you suggest that I do the same here when I substitute?
Thanks so much!
Barney
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Post by HippoMommy on Mar 1, 2006 19:01:06 GMT -5
You might want to re-post this on the board for Food & Recipe help. That will get you more responses, I think.
I'd sub a comparable amount of nf evap milk (or 1 c. nf evap milk and 1 c. nf milk), and then puree some of the broth with about 1 c. of potato, to make it thicker and creamier (omitting the flour altogether). But you might need to experiment a bit with this.
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Post by Barney on Mar 2, 2006 15:30:23 GMT -5
Thank you! I posted on the recipe help board as well, but I will try your suggestions. I want to try this tonight! I'll let you know how it turns out. My friend who gave me the recipe just raves about this! (But, she's on flex, so she can use the flour). Thanks again!
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Post by HippoMommy on Mar 2, 2006 15:57:33 GMT -5
Or, of course, you can make it with the flour and just count the WPA for it. Probably minimal divided out over the whole batch of soup. But if you don't want to do that, I'd try pureeing in some of the potato to make a thicker soup. Good luck and let us know how it turns out!
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Post by Barney on Mar 2, 2006 16:08:59 GMT -5
At what point in the process do you add the pureed potato? The recipe calls for adding the flour and water and then letting it simmer for a while. Would you do that with the pureed potato, or would you add the pureed potato and serve immediately? Thanks!
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Post by HippoMommy on Mar 2, 2006 21:16:10 GMT -5
I'd add the water, let it simmer, and then take out the potato, plus some of the broth, puree it, and add it back in just before serving.
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Post by Barney on Mar 3, 2006 18:24:49 GMT -5
Thanks!! I posted the recipe and instructions in the soups and stews board. Let me know if you try it! It was delicious!
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