What is a good substitute for heavy cream in chowder?
I am making a chowder that calls for two cups (!) of heavy cream, along with water and white wine, resulting in four servings. Since I don't want to induce heart attacks - and personally would find the broth too fatty and rich - could some kind person please offer an alternative? THXS!
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I've used sour cream in a pinch, but the fat content may be similar. There's always low fat sour cream but I have my doubts about the actual health benefits of that, and besides, it may not work in this soup.
Or mix heavy cream, half cream half water/lowfat milk/milk substitute.
Personally I would go with the yoghurt. The process of culturing yoghurt changes the protein and fat molecules slightly, in a way that makes it easier to digest and get the nutrients out of - unlike cream on it's own which can be more difficult to digest.
Let us know how it turns out.
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OR, cook up a small batch of rice (like a 1/2 cup COOKED) and puree that in.
I'd still add a good splash of cream at the end with either of these suggestions for the richness and textural, fatty mouthfeel.