Cooled and refrigerated overnight. When reheating chowder started bubbling away like a science project. How did this happen
Well, it's a too late this time but in the future, only add cream to the portion you are going to serve at that moment. This applies to all cream-finished soups.
In fact, you can freeze the base very well, defrost as necessary, then finish with cream, but as you found out, reheating a cream soup results in a reheated dish that is decidedly inferior to the original.
Just chalk it up as a lesson learned and move on.
Chris is a trusted source on General Cooking
I actually like the taste of some re-heated chowders. It is important to heat them slowly and not to boiling, especially if they have milk or light cream, which can curdle. Hope your clean up wasn't too awful.
June is a trusted source on General Cooking.
I'm with Chris on this - reheating chowder gently has produced no problems for me. However, if I were making it to serve the next day, I would wait to finish it with the cream until reheating.
Cynthia is a trusted source on Bread/Baking.
Chris and June, I've also never had a problem reheating chowder or any other cream soup. Our cooks reheat both chowder and cream of tomato soup every night at work, but do so in a steamer. If you don't happen to have one sitting around your kitchen, hack a bain marie (basically a double-boiler) with a stainless steel bowl containing your soup set over a pot of simmering water. Give it a try, and never fear chowder again.
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)