Too Much Heat in My Soup!!!!

[Leonard]

I made Jewel's Cheesy Chicken Chowder last night. I made it twice last year. DH and I love it! BUT, this time it's just too hot (red pepper hot. I followed the recipe as written finely grinding the red pepper and adding the cayenne. Now I wish I didn't add both of them. I definitely don't remember the heat being an issue last year?? DH also commented that it is too hot. Anyone know how to "calm down" the heat factor?? I tried adding a splash of milk but don't want to water down the soup. The recipe makes alot and it really did turn out just too hot for our taste???????????? Anyone??

[funniegrrl]

Could you make another batch (or half batch) without the heat and mix the two together?

[madpots]

I am not familiar with the recipe, but can you put potatoes in it? Or serve it with sour cream?

[oceanjasper]

I was reading the February 2005 issue of Cooks Illustrated at Christmas and there was a little section in there called "When seasonings go awry". It recommends that when your food is too spicy or acidic to add a fat or sweetener, such as butter, cream, sour cream, cheese, or olive oil; sugar, honey or maple syrup. Hope something works out for you!

By the way, I found it interesting that they mention that adding potatoes (to absorb excess spices) is useless. :) I guess they did some tests on oversalted chicken stock and there was little difference in the sodium content.

[madpots]

That's nice to know about the potatoes. I had always used it for too salty. Well, I used it once and it worked!

[oceanjasper]

madpots, I would have been right there with you tossing potatoes in! This is the whole section they wrote on it:

Popular kitchen lore holds that a few chunks or slices of raw potato will absorb excess salt from an overseasoned soup or stew. Is this true? To find out, we oversalted several pots of chicken stock to varying degrees, removed samples, then added raw potatoes and simmered until they were tender. After discarding the potatoes, we held a blind taste test to see if we could discern any difference in the salt levels. We could not. To be sure, we tested the stocks with a sodium probe and found little difference. Common sense supports these results: A potato may soak up a small quantity of salty liquid, but it is powerless to reduce the overall concentration of salt in the liquid.

[Leonard]

Thanks for all your ideas. The soup is milk based with Velvetta cheese added. I also contains 4 cups of diced potatoes. I served DH a big crusty roll with his today and he said the bread helped calm down the heat. I guess that's how we'll eat the remainder of it. Great soup recipe though!

[Aubergine]

Leonard, thanks for posting that. i'm kicking myself for having forgotten that bread (or another starch, like white rice) is, in fact, the best way to diffuse heat when your mouth & brain are yelling "Yikes!!!" drinking water - a common reflex - will only spread the heat further down into the esophagus.

[vhoward]

can you re-post the recipe for the soup? i can't seem to find it!! i have a huge block of velvetta to use up.

[LLR]

Here's the recipe I found by the search for the BB:

Jewel's Cheesy Chicken Chowder

5 cups Chicken Broth
4 cups diced potatoes
2 cups diced celery
2 cups diced carrots
2 cups diced onion
1/3 cup butter or margarine
1/3 cup all purpose flour
3 cups skim or 1% milk
3 TBS low-sodium soy sauce
2 cups chopped, cooked chicken
1 tsp crushed red pepper, ground fine
**Note I used coffee grinder)
1/4 tsp cayenne
1 lb Light Velveeta, cubed (half of loaf)
Fresh chives (optional)
1) In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
2) In a medium sauce pan over low heat, melt butter, add flour, and whisk until smooth. Let simmer for one minute, then increase heat to medium. Stir mixture constantly while gradually adding milk. Continue to stir until thick and bubbly.
3) Add milk mixture to vegetables. Add soy sauce, crushed red pepper, and cayenne. Gently stir in cheese, and continue to stir until completely melted. Add chicken, heat thoroughly, and serve garnished with fresh chives.
*******
This is one of the most satisfying soups you'll ever make! It makes a lot, but doesn't freeze very well because of the potatoes. Leftovers keep in the freezer for up to a week, making quick lunches!

[greatcook]

sounds like a yummy recipe! I would have had the starch but also added more milk and broth too-for future reference. We always do our chili with pasta underneath to help with the added kick!