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Reducing the Fat in Chowders

March 05, 1992|MARIE SIMMONS

The texture of a chowder depends entirely on the kind of liquid used. Half and half (a mixture of milk and cream) approximates the richness of whipping cream but has less than half the fat. It is possible to reduce the amount of butterfat in chowder still further by using low-fat or nonfat milk made slightly "creamy" by the addition of a mixture of cornstarch and water.

For each cup of milk, stir together two teaspoons cornstarch and one tablespoon water in a small saucepan until smooth. Gradually add the milk. Bring to a boil, stirring, over medium heat until the mixture thickens slightly. Use this mixture in place of cream or half and half in chowders.

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