Chowder is a hearty and delicious soup that can be enjoyed year-round. But what if you want to make a big batch and save some for later? Can you freeze chowder? The answer is yes, you can freeze chowder, but there are a few things you need to do to ensure it freezes well and retains its flavor and texture.
In this comprehensive guide, we will explore everything you need to know about freezing chowder, including:
- Which types of chowder freeze well
- How to prepare chowder for freezing
- The best methods for freezing chowder
- Tips for thawing and reheating frozen chowder
- Answers to frequently asked questions about freezing chowder
Which Types of Chowder Freeze Well?
Not all types of chowder freeze equally well. Chowders with a creamy base, such as potato chowder or corn chowder, can become grainy or separate when frozen. This is because the cream can curdle during the freezing process.
Chowders with a broth-based, such as clam chowder or seafood chowder, tend to freeze better. The broth will help to protect the ingredients from freezer burn and keep the chowder from becoming too thick or mushy.
How to Prepare Chowder for Freezing
Before freezing your chowder, it is important to prepare it properly. Here are the steps to follow:
- Cool the chowder completely. This is important to prevent the formation of ice crystals, which can damage the texture of the chowder. You can cool the chowder by placing it in the refrigerator or by submerging the pot in a cold water bath.
- Remove any bones or large pieces of vegetables. This will make it easier to reheat the chowder later.
- Portion the chowder into freezer-safe containers. You can use freezer bags, glass jars, or plastic containers. Leave some headspace in each container to allow for expansion during freezing.
- Label the containers with the date and contents. This will help you keep track of how long the chowder has been frozen and what type of chowder it is.
The Best Methods for Freezing Chowder
There are two main methods for freezing chowder:
- Freezing in a single container: This is the simplest method, but it can be difficult to thaw and reheat the chowder evenly.
- Freezing in individual portions: This method is more convenient for reheating, but it takes up more space in the freezer.
Tips for Thawing and Reheating Frozen Chowder
To thaw frozen chowder, place the container in the refrigerator overnight. You can also thaw the chowder in a cold water bath, but this will take longer.
Once the chowder is thawed, you can reheat it in a saucepan over medium heat. Stir frequently to prevent scorching. You can also reheat the chowder in the microwave, but be sure to use a microwave-safe container and heat it in short intervals, stirring in between.
Frequently Asked Questions About Freezing Chowder
Q: How long can I freeze chowder?
A: Chowder can be frozen for up to 3 months. However, for best quality, it is best to consume it within 1-2 months.
Q: Can I freeze chowder that has already been frozen?
A: It is not recommended to freeze chowder that has already been frozen. This can further affect the texture and flavor of the chowder.
Q: Can I add milk or cream to frozen chowder after it has been thawed?
A: Yes, you can add milk or cream to frozen chowder after it has been thawed. However, it is important to note that this may slightly alter the texture of the chowder.
Q: Can I freeze chowder with seafood?
A: Yes, you can freeze chowder with seafood. However, it is important to cook the seafood thoroughly before freezing.
Freezing chowder is a great way to preserve this delicious soup for later enjoyment. By following the tips in this guide, you can ensure that your frozen chowder retains its flavor and texture. So next time you make a big batch of chowder, don’t hesitate to freeze some for later!
Corn Chowder with Bacon Recipe:
- 1/2 an onion, chopped
- 15 oz. can sweet corn (or you can use 15 oz. of frozen kernel corn).
- 15 oz. can cream corn
- 12 oz. can evaporated milk
- 10 oz. can cream of mushroom soup
- 2 cups chicken broth
- 2 slices of bacon, cooked and crumbled
All you have to do to prepare this recipe is chop the onion and cook and crumble the bacon. The bacon can be prepared in any way that suits you best, including the oven, microwave, or stovetop skillet. If I were only making one of these recipes (which I’ve never done because I usually make at least four at a time), I think I would use the microwave, but if I were making more, I would probably use the skillet or oven.
Once your onion and bacon are prepped, stir everything together in a large bowl. Put a large resealable freezer bag into a juice jug and fold it over the top. This will hold the bag open for you as you pour the soup in. Pour the soup into the bag, take the bag out of the jug, remove the extra air, seal it and freeze.
On the day of cooking, take the bag out of the freezer to thaw and heat on stovetop over medium-low heat or in the microwave. If you prefer, you can also heat the soup in the slow cooker on low for 2-3 hours.
Clam chowder is quite a hearty and comforting dish. In fact, from time to time, you may have even made more of it than you can reasonably consume and have wondered, “Can I freeze leftover clam chowder?” You are not alone in your wondering. There are plenty of pioneering cooks out there who have done the hands-on research for us and the answer, according to the blog The Fork Bite, is yes, you can freeze your clam chowder. However, before you find that freezer-safe container to store your soup in, there are a few pieces of guidance you need to know before placing your leftovers in cold storage for a future meal.
The Smarter Homemaker blog notes that the biggest problem with freezing New England clam chowder is the cream or milk can curdle — and seemingly no one wants that. The blog goes on to describe how cream or milk and butter tend to separate when they are frozen, causing the chowder to lose flavor and texture. However, the writer also concedes that theres not really a way to avoid this hazard.
Per DIYS. com, it’s advisable to freeze your clam chowder the same day you prepare it, or at the latest the next day. Because some of the ingredients in this dish aren’t always “optimal” for freezing, it’s important to freeze your chowder while it’s at its freshest. Additionally, you’ll need cream or milk for your New England clam chowder.
Additionally, The Fork Bite points out that potato in frozen clam chowder “ends up like cubes of mash and is quite unpleasant to eat.” The Smarter Homemaker concurs, explaining that when you cook potatoes or carrots in a soup and freeze it, these water-dense vegetables “will become mushy” when you thaw the chowder. The ways to avoid this problem completely are omitting these vegetables, according to The Fork Bite, or to not add them to the original chowder. Instead, its best to wait until thawing before incorporating them as you go. If you do freeze your clam chowder, it can last four to six months.