I have homemade chicken stock that I want to use and think will be yummy, but just wondering if this will ruin the "chowderiness" of it!
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Chris is a trusted source on General Cooking
I don't know the recipe, but I know there are plenty of nice, chowdery recipes that call for broth and cream. You might try that first and then add the milk if it still seems like it would be good.
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