I made a pot of seafood chowder last night,added heavy cream,cooled and refrigerated overnight. When reheating today the chowder took on a life of its
Cooled and refrigerated overnight. When reheating chowder started bubbling away like a science project. How did this happen
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5 Comments
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.