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post #1 of 8 (permalink) Old 07-22-2012, 12:06 AM Thread Starter
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All you cooks out there!

I have a question for you. I have a package of corn chowder soup mix I got from Bob Evans that I'm anxious to try. It calls for heavy cream and I'm wondering if I can substitute half and half. Thanks.
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post #2 of 8 (permalink) Old 07-22-2012, 12:21 AM
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I don't think it will be as rich but I think it could be done.

Heck, I'm allergic to dairy (along with soy and wheat), so I'm pretty used to making complete dairy substitutions using rice, almond, or coconut milks and it usually works out fine. But that's just me.
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post #3 of 8 (permalink) Old 07-22-2012, 01:01 AM
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I always check Food.com for ingredients substitutes when I don't have something a recipe calls for.
Found this one for Heavy cream: http://www.food.com/recipe/heavy-cre...stitute-357873
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post #4 of 8 (permalink) Old 07-22-2012, 01:05 AM
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Honostly "heavy cream" is just pure cream, and yeah you can substitute half and half. The only difference is it might not thicken as much which can be remedied with tiny bit of flour and water/milk.
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post #5 of 8 (permalink) Old 07-22-2012, 09:47 AM Thread Starter
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Thanks, guys. The recipe calls for potatoes and maybe that will help thicken it, too. Thanks for the link, vilmarisv.
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post #6 of 8 (permalink) Old 07-23-2012, 08:20 AM
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I rarely use heavy cream because it's way too rich. I would recommend 50/50 aka Half & Half, but use a slurry to thicken it.

Add a good veggie broth or chicken/beef broth. I usually make my own from scratch.


Make sure not to let it boil for more than 10 minutes max after you add the slurry mixture.

Slurry - some sort of powdered starch like corn/potato mixed with cold water. Mix before adding to your soup/etc....

Bring to a boil to thicken/expand the starch molecules.
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post #7 of 8 (permalink) Old 07-23-2012, 08:24 AM
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Also if you sub 50/50 for heavy cream, you will notice a difference in the flavor if you have a sophisticated palette, but adding a well flavored broth & some fresh herbs @ the end right before serving will help balance things out.

I usually toss in a few roasted veggies/garlic/onion as an additional flavor boost for soups.
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post #8 of 8 (permalink) Old 07-23-2012, 08:26 AM Thread Starter
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The recipe calls for chicken broth. 8 cups worth.
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