nancree wrote:
> I hope someone can help me on this. I was with a friend who planned a
> corn chowder in her Crock-Pot. She put the corn and milk, and a
> little butter in the pot, set it, and off we went on a hike.

Well there's your problem. You need some sort of broth or stock, not just
milk.

Several
> hours. When we came back it had curdled and looked awful. We didn't
> eat it. Has this happened to any of you? Have you cooked milk=based
> soup in a Crock-Pot successfully? Any suggestions gratefully
> accepted.
> TIA
> Nancree

I have made cream soups and cheese soup and veggie-cheese soups in a crock
pot but *never* without adding water or broth or stock as well as the milk
or cream. I am assuming she had it set for HIGH, which is a no-no for cream
(milk) soup in any case, crock pot or not. Creamy soups require low and
slow. And attendance.

I wouldn't hike off (pardon the pun) and leave a crock pot with anything in
it for more than a couple of hours on the HIGH setting. Obviously not all
crock pots are the same. But all of mine get rather hot on HIGH and I
rarely use that setting.

Jill