I’m planning on making my Chicken-Corn Chowder today (for dinner, and to clear out some containers in the downstairs freezers). But I don’t have any heavy cream (recipe calls for 1-1/2 cups; I only use 1/2 cup or so).
Various substitutes I’ve found are (and these are ingredients I have in the house right now - I’m NOT getting dressed to go outside today):
Milk & Butter
This milk and butter recipe is great when you have a recipe that calls for heavy cream that does not need to be whipped. For each cup of heavy cream in the recipe, melt 1/3 cup of unsalted butter and add it to ¾ cup of milk. Note that if you use low-fat milk, you will want to add 1 tablespoon of flour to thicken the mixture. Stir until well mixed.
Evaporated Milk & Vanilla Extract
For this substitute, first be sure the evaporated milk is chilled. After removing from the refrigerator, add vanilla to the milk to make it taste as you want. This mixture is a good one for soup recipes that call for heavy cream.
Half-and-Half & Butter
For each 1 cup of heavy cream in a recipe, you can use a substitute of butter and half-and-half. Melt 1/6 cup of butter and allow it to cool. Be sure it does not solidify during the cooling process. Put 7/8 cup of half-and-half into a bowl and stir in the cool melted butter until they are well blended.
Which would be YOUR preference? The Evap milk and vanilla one seems odd to me, especially using it in a soup. Could I just use chilled evaporated milk?