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Freezing Fish Chowder?

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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!

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

    1. 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.

      1. 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!

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

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

            1 Reply
            1. re: The Librarian

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

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