View Full Version : Sub for cream-style corn?
12-14-2005, 08:13 AM
I was just browsing the CL site and came across a chowder recipe that sounds good. It includes cream-style corn, which I don't really care for. Can I leave it out, or should I try something else in its place? I don't really care if it's light or not. :-)
12-14-2005, 08:26 AM
I hate cream-style corn but find that it's not a problem when it's part of a recipe. I've made the CL chowder I think you're referring to and it was very good even with the foul stuff in it! :p
12-14-2005, 08:33 AM
I don't like creamed corn either...I'll usually substitue frozen cream style corn for canned...its less sweet and less goopy.
12-14-2005, 03:08 PM
Is your dislike a textural thing or taste? If its the texture, could you use regular corn and whirl it around in the blender or food processor for a second or two? I'm not familiar with the recipe, do you end up using an immersion blender?
I don't blame you....I only use it in recipes where it's disguised! ;)
12-15-2005, 05:11 AM
Is your dislike a textural thing or taste?
I like regular corn (yum), so I think it's the texture. There's no blenderizing in the recipe. I was thinking that if it was just there to add sweetness and/or body, maybe I could use something else, but maybe I'll just be brave and try it! :o
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