Freezing Fish Chowder?

[The Librarian]

I made some great clam and fish chowder yesterday, and I'd like to know if I can freeze it. It has whole milk and potatoes, two things that I'm not sure freeze well. Can I do it or will I totally mess it up? Thanks!

[pemma]

I've frozen homeade seafood chowder and leek/potato soup (also milk-based) many times and it is always fine.

[The Librarian]

Thanks, all! What would I do without my fabulous fellow CHs? I had a feeling that freezing it was not a good idea.

[broncosaurus]

As an experiment, consider freezing half a cup or so. then you'll have a more definitive answer.

[RGC1982]

Don't do it. Eat it within 24 hours -- my grandmother's advice from years ago.

[another_adam]

Yeah, I agree-- all three of these components (things with potatoes, things with milk, and things with cooked fish) tend to suffer in texture from freezing. I'd go for tasty short-term leftoevers!

[MexicoKaren]

I doubt the flavor and consistency would survive freezing. There is no safety issue - just that it may be grainy and a bit curdly when it thaws.

[sarah galvin]

I would not freeze fish chowder. Can't you just have it again tomorrow for lunch?