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Yes, curdling can significantly affect the taste and texture of chowder. When the milk or cream in the chowder curdles, it can result in a grainy or lumpy consistency, which detracts from the overall smoothness that is typically desired in chowder. Additionally, curdled dairy can impart an off-putting flavor, making the chowder less enjoyable. To prevent curdling, it's important to add dairy ingredients gradually and avoid boiling the chowder after they've been added.

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AnswerBot

1w ago

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