I hope you can help me. I tried making New England clam chowder today in a slow cooker. I added all the ingredients at once after I sauteed the pancetta and vegetables. The recipe said to cook it on "high" for 4 hours. After 2 1/2 hours, it looks like the cream has curdled. Can I fix this? Any suggestions for avoiding this in the future?
Curdled Soup
chefsmom
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I hope you can help me. I tried making New England clam chowder today in a slow cooker. I added all the ingredients at once after I sauteed the pancetta and vegetables. The recipe said to cook it on "high" for 4 hours. After 2 1/2 hours, it looks like the cream has curdled. Can I fix this? Any suggestions for avoiding this in the future?
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I did as suggested and added a slurry of cornstarch and water. The soup thickened nicely and was saved. I didn't realize it was "broken" not curdled. I still have a lot to learn. Thanks for all your help and suggestions.
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