The simple answer is yes. Most chowders will freeze well. We would, however, try to avoid making your chowder with a high-fat content dairy product. This means you’ll want to avoid the double cream. Instead, stick to milk and butter which have a far reduced rate of splitting in the freezer.
Use the table of contents below to navigate through this article to answer some of the most common questions people have when it comes to freezing chowder:
How To Freeze Chowder
Before you freeze your chowder, it is very important that you allow it to cool down to room temperature. You shouldn’t put hot food into the freezer so give it 30 minutes or so to cool down then move on.
- Grab an airtight container which you will use to freeze your chowder in. We would recommend an airtight container over a freezer bag as you’re less likely to spill it and the strong, fish flavour is less likely to escape and ruin the contents of your freezer.
- Pour your chowder into the airtight container and seal up.
- You can wrap your container in an optional layer of clingfilm if you’re worried it’s not completely airtight.
- Place in the freezer.
That’s all there is to it thankfully.
How Long Can You Freeze Chowder?
To avoid the texture completely degrading, you’ll want to limit how long you keep your chowder in the freezer. Try to use it within 3 months of freezing to enjoy it at its best. Remember, it’s vital that you label your chowder with the date in which it should be consumed so you can avoid wasting it.
You Can Freeze Chowder for Around 3 Months
How Do You Defrost Chowder?
To defrost your chowder, you’ll want to place it in the fridge to thaw slowly overnight. You can leave it in the container you froze it in. Once it has thawed, you need to tip the contents into a pan then reheat over a low heat. Do not use a high heat or you risk boiling the chowder and overcooking the contents. That’s the last thing you want to do!
Does Chowder Freeze Well?
Like most soups, chowder does freeze well. Provided that you make your chowder without double cream, you won’t have any issues with splitting or graininess. Once you’ve reheated your chowder, we’d recommend sprinkling some parsley over the top to give it a fresh hit of flavour.
Other Questions about Chowder
Below are a few of the other common questions we have come across when it comes to chowder – some related to freezing and some not. If you’re still sat there with a question or two about chowder then drop a comment at the bottom of this article and we’ll aim to help out as much as possible.
How Do You Make Chowder?
Ultimately, it comes down to tossing a lot of ingredients into a pot and cooking them away until delicious. But if you want the perfect recipe for smoked haddock chowder then check this out.