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I added my milk to my chowder when it was too hot, looks awful but tastes great. Can I fix it?
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One Response for "Curdled Fish Chowder"
Dear Bonita,
Strain all the solids from your soup and then place the liquid in a blender and mix until the milk solids are all blended together again. Put the liquid and solids back in a pan and heat on a very low temperature. Use a low temperature so it will not separate again. A good way to heat cream soups is to put the soup in a double boiler and heat on low.
In the future, be sure to temper the soup. That is, slowly add a small amount of the hot soup to your milk in a separate bowl and mix. This way your milk is gently heated to a warmer temperature. Then, add the bowl of warmed milk to your soup. It’s a no fail approach to adding dairy so that the product won’t curdle.
Good luck. Thanks for writing to ChefsLine.
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