Post by Barney on Mar 2, 2006 15:27:49 GMT -5
Hi there!
[It looks like I may have posted this in the wrong place the other night! HippoMommy gave me one idea (thank you!) Does anyone else have others??]
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
[It looks like I may have posted this in the wrong place the other night! HippoMommy gave me one idea (thank you!) Does anyone else have others??]
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
